Broccoli with Red Pepper Garlic Butter Sauce
Unique broccoli dish with a delicious butter sauce infused with the flavors of fresh red peppers and garlic and combined with the crunchiness of cashews!
- 8 tablespoons (1 stick) Keller’s Creamery Salted Butter, divided
- 1 red pepper cleaned and sliced into matchstick-thin strips
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 1 and 1/2 pounds fresh broccoli cut into bite-sized pieces
- 1/2 cup salted cashews
In a medium saucepan, melt 6 tablespoons of the butter.
Add the red pepper, garlic, salt, and pepper.
Bring to a simmer and cook for 20 minutes, stirring occasionally.
While the butter sauce is simmering, boil water in a large pot. Blanch the broccoli pieces by placing them in the boiling water for 1-2 minutes, until cooked to a tender-crisp texture.
Drain the water and set the broccoli aside.
After the 20 minutes of simmering, add the remaining butter and the cashews to the saucepan. Stir until the additional butter is melted, and the cashews are coated.
Pour the red pepper garlic butter sauce over the broccoli pieces, and serve immediately.
Calories: 220kcal | Carbohydrates: 7g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 413mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1325IU | Vitamin C: 59.5mg | Calcium: 30mg | Iron: 1mg