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Sunday, February 16, 2014

Broccoli with Garlic Butter and Cashews

     
     For years now, prominent local men have served as chefs for an annual fundraiser for the Doulos Ministries, a family service in Gibson county. This is the first in a series where these chefs are sharing their recipes. This broccoli dish is from the CEO of our local hospital.

Broccoli with Garlic Butter and Cashews
by Emmet Schuster, Gibson General Hospital

1-1/2 lb. fresh broccoli, cut into bite size pieces
1/3 cup butter
1 T. brown sugar
3 T. soy sauce
2 tsp. white vinegar
1/4 tsp. ground black pepper
2 cloves garlic, minced
1/3 cup salted cashews, chopped

Place the broccoli into a large pot with about 1-inch of water in the bottom. Bring to boil and cook for 7 minutes or until tender but still crisp. Drain and arrange broccoli on a serving platter.

While 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 cashews and pour sauce over broccoli. Serve immediately.
Serves 6.
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