Broccoli with Pecan Butter
If you like broccoli but find it a bit boring, this nutty butter is a great addition! Try the butter on asparagus and cauliflower also.
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons Zenobia Mammoth Pecans, finely ground
- 1 large bunch broccoli, about 2 pounds, florets and stalks separated, stalks peeled
To make the pecan butter: place the butter and pecans in the bowl of a food processor fitted with a steel blade and process until the nuts are ground and the mixture is smooth.
Place one inch water in a large stockpot and bring to a boil over high heat. First, add the stalks and then the florets. Cover and steam until just tender, about 5 minutes. Add the pecan butter and serve immediately.