Okay, so this recipe is another new one that we tried in 2009 – on Thanksgiving, actually, but it was a twist on a traditional vegetable dish and something that we all enjoyed. Also over at Life As Mom, she runs a weekly recipe exchange and the theme this week is veggies, so I thought I’d add this recipe to her exchange, too!
Broccoli with Garlic Butter and Cashews (originally found on allrecipes.com)
6 servings, 180 cal/serv.
1 1/2 pounds of fresh broccoli, cut into bite sized pieces
1/3 c butter (can use less or use margarine)
1 T brown sugar
3 T soy sauce
2 T white vinegar
1/4 t ground black pepper
2 cloves garlic, minced
1/3 c chopped salted cashews
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.