Sunday, March 3, 2019

Ruth Reichl's Steamed Broccoli with Caper Brown Butter

We are crazy for broccoli in my house. Most of the time I prepare it simply, steamed with a touch of butter and salt. I can never seem to make enough. The other day I laughed out loud when my husband, who is as carnivorous as they come, declared that he "loved broccoli just as much as he loved a good steak." 

I thought he was just being silly, but then we went to a steakhouse with friends. He ordered a ribeye and chose broccoli casserole and broccoli as his two sides. When his food came he ate the broccoli first, so maybe he wasn't really joking.

Today I felt like a new spin on broccoli and was thrilled to find Ruth Reichl's recipe for Steamed Broccoli with Caper Brown Butter.  The brown butter lends a wonderful nutty flavor to the broccoli and the capers are bursting with their salty briny flavor. This broccoli dish is simply outstanding and so very easy to put together. A new favorite, for sure!

Steamed Broccoli with Caper Brown Butter
Adapted from The Gourmet Cookbook
by Ruth Reichl
Serves 4

1-1/2 pounds broccoli
3/4 stick (about 6 tablespoons butter)
3 tablespoons drained capers
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Note: This may seem like a lot of butter but trust me and go ahead with it. Also, it may seem like a lot of capers but the capers make this dish. In fact, next time, I may even add more capers. The recipe calls for using some of the stalks, but I opted to use only the florets.  I also cooked my broccoli in a steamer basket in the microwave.

Cut stalks from broccoli and peel with a paring knife, trimming any fibrous parts, then cut into 1/4-inch thick slices. Cut heads of broccoli into 1-1/2-inch-wide florets.

Steam broccoli stalks and florets in a steamer rack set over boiling water, covered, until tender, about 5 minutes.

Meanwhile, melt butter in a small saucepan over moderate heat. Stir in capers and cook, stirring occasionally, until butter is golden brown, about 4 minutes. Stir in parsley, salt, and pepper.

Toss broccoli with caper butter and serve.


  1. Kim, the broccoli is cooked to perfection. No wonder, it's a hit.

  2. I know I would absolutely love this! Capers are my favorite.

  3. I love capers in any dish but this looks especially delicious!


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