Best Broccoli In Orange Shallot Butter Recipes

SUPER CLEAN BROCCOLI SALAD WITH CREAMY ALMOND DRESSING

Steps:

• Toss all the salad ingredients together in a bowl.
• Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
• Serve immediately! Add more orange juice to add more moisture as needed.

ORANGE BROCCOLI

Steps:

• Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and keep warm., In the same pan, combine the butter, orange juice, orange zest and salt; heat until butter is melted. Return the broccoli to the saucepan; toss to coat. Transfer to a serving bowl; sprinkle with almonds.

BROCCOLI IN ORANGE SHALLOT BUTTER

Steps:

• Cook broccoli in boiling salted water until tender but firm (about 5 minutes).
• Drain, run under cold water and pat dry.
• Simmer orange juice in saucepan with shallots until juice reduces to 2 tablespoons.
• Add butter and orange peel.
• Cook until butter has melted.
• Add broccoli and cook until heated through.
• Add salt and pepper to taste and serve immediately.

CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES

Steps:

• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
• Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
• Spoon the lemon-shallot mixture over the broccoli and serve.

ORANGE-SCENTED BROCCOLI AND CAULIFLOWER

Steps:

• Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.

BROCCOLINI WITH SHALLOTS

Steps:

• Place Broccolini in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm., In the same skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add the Broccolini, lemon juice, salt and pepper. Saute for 1-2 minutes or until heated through.

BABY BROCCOLI WITH ORANGE SAUCE

Steps:

• In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
• Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.

QUICK BROCCOLI WITH ORANGE SAUCE

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce.