Steamed Broccoli with Ricotta, Beer and Chive Sauce
- 1 bunch broccoli, cut into florets
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 2 teaspoons minced garlic
- 1 pound ricotta cheese
- 1/2 cup amber beer (measure without foam), plus a splash for steaming
- 1/4 cup sour cream
- 1/2 teaspoon salt, plus more for steaming
- 1/4 teaspoon freshly ground white pepper
- Chopped chives, for garnish
- In a large pot with a steamer insert, bring salted water and a splash of beer to a boil.
- Steam broccoli until crisp-tender, about 4 minutes.
- Keep warm.
- In a saucepan over medium heat, melt butter and cook onion and garlic until softened, about 5 minutes.
- Stir in ricotta cheese, beer, and sour cream until smooth and heated through.
- Add salt and white pepper.
- Spoon the sauce over steamed broccoli.
- Garnish with chives and serve.
broccoli, butter, onion, garlic, ricotta cheese, amber, sour cream, salt, freshly ground white pepper, chives
Taken from www.foodnetwork.com/recipes/sandra-lee/steamed-broccoli-with-ricotta-beer-and-chive-sauce-recipe.html (may not work)