Broccoli With Mustard Butter Food

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

Steps:

• Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
• Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

BROCCOLI WITH MUSTARD SAUCE

Steps:

• Trim the thick stems from the broccoli. Cut flowerets into small portions.
• Steam over boiling water for about 7 minutes, until crisptender.
• Meanwhile, place butter, lemon juice and mustard in serving dish and mix thoroughly. When broccoli is cooked, drain and place in dish. Mix well to coat with sauce and serve.

BROCCOLI WITH MUSTARD SAUCE

Steps:

• In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.

BROCCOLI WITH MUSTARD BUTTER

Steps:

• In a small bowl mix mustard and butter, set a side.
• Can be made ahead and refrigerated, covered.
• Bring to room temperature before proceeding.
• Steam broccoli until crisp tender and transfer to a large bowl.
• Add mustard butter and toss until melted and broccoli is well coated.
• Season with Salt and pepper.
• Serve.

BROCCOLI WITH MUSTARD VINAIGRETTE

Steps:

• Wash broccoli.
• Cut broccoli lengthwise into spears.
• Cut any thick stem pieces in half.
• In a large covered saucepan cook broccoli in a small amount of boiling water for 8 to 12 minutes or until crisp-tender; Drain.
• Meanwhile, for vinaigrette, in a small screw-top jar combine the garlic, vinegar, water, oil, mustard and salt.
• Cover and shake well.
• Drizzle vinaigrette over broccoli.
• Serve immediately.

MUSTARD BUTTER

Steps:

• Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER

Steps:

• Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
• Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
• Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.

BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.
• Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.