Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 To 3 lbs Broccoli
Ice water
1/3 c Sliced almonds
1/4 c Unsalted butter
2 tb Salt
Freshly grated nutmeg

Cut off the broccoli florets from the stems. Peel the stems; cut into
1/2 to 1-inch long pieces. Place in a bowl with the florets and add
ice water to cover. Set aside for 30 minutes.

Preheat oven to 300~. Spread the almonds on a baking sheet and toast
just until beginning to show color, 5 to 6 minutes. Let cool.

Melt butter in a small saucepan; set aside.

Fill a large pot three-fourths full of water, bring to a rapid boil
and add the salt. Drain broccoli well and plunge it into the boiling
water. Bring back to a boil and cook, uncovered, until just tender
yet still bright green and crisp, 3 to 5 minutes. Drain well.

Transfer broccoli to a serving dish. Add the toasted almonds and a
little nutmeg to the melted butter. Spoon over broccoli and serve.
Serves 6-8.

Per serving: Calories 127; fat 12.3 g; cholesterol 22 mg;
carbohydrate 3.4 g; fiber 1.8 g; protein 2.6 g; sodium 2142 mg;
potassium 160 mg. Good source of vitamin A.

My Note: I'm not sure how much salt is absorbed into the broccoli
during cooking. If you omit the 2 tablespoons salt the sodium count
is only 10 mg.

From Williams-Sonoma Kitchen Library Typed for you by Marjorie
Scofield 6/23/95

Recipe By : Chuck Williams' Thanksgiving Christmas

From: Marjorie Scofield Date: 06-26-95 (00:33) (159)
Fido: Cooking

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