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Broccoli and peppers in nutty-flavored browned butter and balsamic vinegar give this colorful dish an appealing flavor.
Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden brown. (Butter will get foamy and bubble. Remove from heat; stir in shallots, garlic and vinegar. Set aside.
Place all remaining ingredients except water and sesame seed in 12-inch deep skillet. Cook over medium-high heat, stirring occasionally, 3 minutes. Add water; reduce heat to medium. Cover; continue cooking 4-6 minutes or until broccoli is crisply tender. Remove from heat.
Stir browned butter mixture into broccoli. Sprinkle with toasted sesame seed, if desired.
Dietary Fiber: 2g
I thought for a vegetable dish this one was a bit involved. I didn't think that the recipe had any sort of "nutty" flavor from the browned butter, a product that I have worked with in the past. In the future I would skip this and opt for a simpler stir fry.
This dish was wonderful, very flavorful, my family really enjoyed the taste of the browned butter.
Looks beautiful among all the bland-looking dishes usually served on Thanksgiving, and more important, tastes wonderful too. The butter-and-balsamic combo is knockout!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1493
© 2014 Land O'Lakes, Inc.
I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
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Life gets extra busy this time of year. Like everyone else, my family has the normal action-packed schedule…work, basketball practice, piano lessons, gymnastics, homework…not to mention, fitting in holiday activities like baking cookies, shopping, cutting down the tree… More ...
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