Braised broccoli spears drizzled with a spicy sour cream onion sauce with pimentos and poppy seeds.
3 tablespoons minced onion
2 tablespoons butter
1 cup dairy sour cream
1 tablespoon chopped pimento, drained
1/2 teaspoon poppy seeds
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds fresh broccoli spears
- Sauté onion in butter.
- Remove from heat and stir in sour cream, pimento, poppy seeds, paprika, salt and pepper.
- Return to low heat and heat until thoroughly warmed, stirring constantly.
- Cook broccoli in salted water and drain.
- Arrange hot broccoli on heated platter. Pour hot sauce over top.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.