Saturday, November 21, 2015

BROCCOLI BAKED WITH DIJON MUSTARD BUTTER




BROCCOLI BAKED WITH
DIJON MUSTARD BUTTER

Delicious broccoli baked with mustard butter.  This broccoli was tasty-tasty.  It makes an easy, impressive side dish for steak or just about any meat entree.

1 lb fresh broccoli (0.45 kg)
2 tbsp water (30 mL)
1/tsp salt (2 mL)
1/cup chopped green onions (125 mL)
1/4  cup dry white wine, OR chicken stock (60 mL)
1/4  cup butter (60 mL)
11/tsp Dijon mustard (7 mL)


Preheat oven to 325°F (160°C).

Grease a 1-quart (1 L) casserole dish or 8-inch (20 cm) baking dish with butter.  Cut broccoli into bite-sized pieces.  Discard tough stalks and peel the remaining stalks.  In pot in boiling water, cook broccoli 5 minutes; drain.  Place broccoli in buttered casserole dish.  Sprinkle with water and salt – toss to combine well.

In small nonstick saucepan or frying pan, over medium heat, stir green onions, white wine, OR chicken stock, butter and Dijon mustard together and bring to a boil. Cook until the mixture reduces slightly.  Pour the buttery mixture over the broccoli.  Bake covered, 20 to 25 minutes, or until broccoli is tender.

Yield:  4 servings
1 serving
152.0 calories
4.0 g protein
12.2 g fat
3.2 g fiber
4.2 g net carbs


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