Steamed Broccoli with Caper Brown Butter The Gourmet Cookbook Ruth Reichl, Editor Yield: 4 servings 1½ lbs. broccoli 6 Tbsp. unsalted butter 3 Tbsp. drained capers, chopped 3 Tbsp. chopped fresh flat-leaf parsley ¼ tsp. salt 1/8 tsp. freshly ground black pepper Cut stalks from broccoli and peel with a paring knife, trimming any fibrous parts, then cut into ¼ inch thick slices. Cut heads of broccoli into 1½ inch wide florets. Steam broccoli stalks and florets in a steamer rack set over boiling water, covered, until tender, about 6 minutes [or less]. 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 in a bowl.

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