Brown Butter Hazelnut Broccolini
Tender and crisp broccolini simmered in brown butter, roughly chopped garlic and hazelnuts, topped with lemon zest, and a squeeze of lemon.
Equipment
- Large pot
- Saute pan
- Microplane zester
- Large knife
- Large glass or stainless steel bowl
- Strainer
- Paper towels
Ingredients
- 1 lb. Broccolini
- 10 Whole garlic cloves
- 1/3 cup Toasted Whole Hazelnuts
- 3 tbsp Olive Oil
- 1 cup Butter
- Zest of one lemon
- 2 tbsp Lemon juice
- Live Moore Finishing Salt and pepper to taste
- 1 cup Ice
Instructions
- Place the butter in a saucepan on medium heat and whisk the butter until the color turns golden brown, and then you smell a nutty aroma. Transfer to a metal or glass container and set aside. Set the pan aside.
- Bring a pot of salted water to a boil.
- Fill a large bowl with 3/4 of water and set aside.
- Roughly chop garlic and hazelnuts, then set aside.
- Wash and trim the ends of your broccolini.
- Blanche the broccolini in the boiling water for 60 seconds. While the broccolini is boiling, gather 1 cup of ice and a large bowl filled with water and place it close by in preparation for your ice bath. Once the broccolini has boiled for 60 seconds, pour the ice into the bowl of water and immediately transfer the broccolini to the ice bath to stop the cooking process. Once the broccolini has cooled down, thoroughly dry it using paper towels.
- Drizzle olive oil in the same pan you used to brown the butter and place it on medium. Sear the broccolini on one side, once you flip the broc, add your garlic (add additional olive oil as needed). Once the garlic is tender, add the hazelnuts and drizzle in the brown butter. Remove the pan from the heat, top with Live Moore Finishing Salt, the zest of one lemon, and a squeeze of lemon juice. Serve and enjoy!
