Prep 10 mins
Cook 10 mins
This is another one of Burt Greene's delicious vegetable recipes. The simple addition of blue cheese and walnuts makes humble broccoli into a special occasion dish.
- 1 1⁄2 lbs broccoli, cut into flowerets
- 4 ounces blue cheese
- 1⁄4 cup cream
- 2 teaspoons butter
- 1 clove garlic, minced
- 1⁄2 cup roughly chopped walnuts
- 1⁄4 teaspoon fresh ground pepper
- Cook the broccoli in boiling water for no more than 4 minutes, until barely tender.
- Drain and refresh under cool running water.
- Mash the blue cheese with the cram in a small bowl until fairly smooth.
- Set aside.
- Melt the butter in a medium skillet over medium heat.
- Add the garlic and the walnuts.
- Cook, stirring, until lightly browned.
- Add the broccoli and the cheese and continue cooking on the heat just until warmed through.
This is a lovely dish that will surely please your guests. It's simple to make but elegant enough for any dinner party. We loved the additon of the walnuts...a very nice touch. You did it again Geema.....thanks for sharing.
I used a Danish blue cheese as it was the only vegetarian blue cheese I could find at my local supermarket. This worked nicely as it wasn't too strong which meant the 2 and 5 year old didn't mind eating it. The 5 year old ate it without complaining despite broccoli not being her favourite and while the 2 year old didn't eat everything he did eat most of his "trees". If you don't have many walnuts this is an area where you can cut back but the recipe is very nice as is.
This pungent blue cheese, garlic and walnut sauce is the perfect foil for sweet crispy tender broccoli. I used a heavily veined imported French blue cheese that my husband purchased to go with red grapes - his idea of a "snack". I followed the recipe as written and served the broccoli with BBQ grilled lamb chops. The only change I would make would be to decrease the amount of walnuts by half. For a milder flavor use Danish or domestic blue cheese.