Broccoli with horseradish lime butter

It seems to me that we are not eating enough vegetables around here. And besides, look at the beautiful angle of the sunshine through the window in this photograph. Remember sunshine, and open windows, and warm weather? They will all come again. Meanwhile, have some broccoli.  





Brassica oleracea italica is the good vegetable's Latin name; The Oxford Companion to Food tells us that although the average shopper can easily tell the difference between broccoli and cauliflower, botanists cannot, as the situation is -- botanically -- "very complex." We'll take their word for it.

 "Broccoli with lime butter" sounds elegant, but this recipe is so heavy on the horseradish that I thought it better to be more honest with the title. It comes from the interesting Of Tide & Thyme, by the Junior League of Annapolis, Maryland (9th printing, 2003).

Broccoli with (horseradish) lime butter 

Chop two heads of broccoli into florets, and drop the florets into a large pot of boiling salted water. Boil uncovered for no more than 5 minutes. Drain.

Meanwhile, in a small saucepan, melt and combine:

• 1 stick butter
• 1/4 cup lime juice
• 2 Tbsp Dijon mustard
• 1 Tbsp horseradish (I used prepared creamy)

Spoon the sauce over the cooked broccoli. It is piquant, but good for the strong-minded. Or for those who don't care for the taste of actual Brassica?



And what wine to pair with this? Mercy, none, I think. Surely there is is no such animal.