Ingredients
- 2 bunches broccoli, about 2 lbs., cut into 3 inch long pieces
- 1 package baby carrots, peeled
- 1/2 cup butter or margarine
- 1 1/4 cups fresh rye breadcrumbs, about 2 slices bread
- 1 cup pecans, toasted and chopped
- 3/4 tsp. salt
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. black pepper
Directions
In 4 qt. saucepan over high heat, 2 inches water to boil. Add broccoli and carrots; return to boil. Cook 5-7 minutes until 12 inch skillet over medium high heat, melt 1/4 cup butter. Add breadcrumbs; cook about 5 minutes, stirring frequently until golden and toasted. Stir in pecans, 1/2 tsp. salt, thyme and pepper; cook, stirring, about 1 minute longer. To serve: Drain veggies; butter and remaining 1/4 tsp. salt. Transfer to serving dish; sprinkle with crumb mixture. Makes 8 servings.
By Robin from Washington, IA
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