Broccoli never tasted better!
1 large head broccoli, trimmed into small florets 1 Tbsp butter 1 clove garlic, peeled and crushed Freshly grated nutmeg Flaky sea salt Freshly ground black pepper ¼ cup toasted hazelnuts, chopped Freshly grated parmesan, optional ½ lemon
1 Blanch broccoli in gently boiling salted water for 3-5 minutes, until barely fork-tender (or steam it), drain, refresh with cold water, drain again, then tip onto paper towels to dry.
2 Put butter and garlic in a medium-sized frying pan (skillet) over a gentle heat. Let the garlic soften without frying. Add nutmeg, salt and pepper to taste. Both the garlic butter and broccoli can be prepared ahead to this point.
3 When ready to finish off, gently reheat garlic butter, add broccoli and toss gently to coat in the butter and let it heat through. Either serve in the pan, or transfer to a heated serving bowl, scraping in all the butter and seasonings. Sprinkle broccoli with hazelnuts, and parmesan if using, and squirt with lemon. Serve immediately.