From the Garden...Broccoli with Garlic Butter and Cashews

My husband and I enjoyed this pretty side dish with baked salmon and fresh tomatoes, finishing with Fruit Sorbet.  We had our whole meal on the table in less than 30 minutes.    I may halve the amount of sauce ingredients next time, but not the garlic and cashews!              

Broccoli with Garlic Butter and Cashews

  1 1/2  Pounds  Broccoli -- cut in spears

  1         Cup  Water

 Sauce

1/3       Cup  Butter  (I would use 2 ½ tablespoons)

  1         Tablespoon  Brown Sugar -- firmly packed  (I would use 1 ½ teaspoons)

  1/4     Teaspoon  Pepper

  3         Tablespoons  Soy Sauce  (I would use 1 ½ tablespoons)

  2         Teaspoons  Vinegar (I would use 1 teaspoon)

  1/4     Teaspoon  Garlic -- minced

  1/3     Cup  Cashews -- salted, whole

In Dutch oven place broccoli spears; add water.  Cover; bring to a full boil.  Cook over medium heat until crisply tender 5-7 minutes; drain.  Remove to serving platter, keep warm.

In same Dutch oven melt butter, add remaining ingredients except cashews.  Cook over medium heat 3-4 minutes.  Stir in cashews.  Serve broccoli with sauce.

Per Serving : 162 Calories; 14g Fat (72.4% calories from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 640mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Land O'Lakes Treasury of Country Recipes