Broccoli with Wasabi Butter or Miso Butter

A guest recipe by Andrew Weil, MD

MAKES 4 SERVINGS

This is a twist on plain old steamed broccoli, which too often is tasteless. The miso is the salt component in the miso butter. If you choose to use wasabi butter, you may need to add a pinch of sea salt to this dish.

1 1/4 pounds broccoli, broken into florets, stems peeled and cut into chunks
1 to 2 tablespoons Wasabi Butter or Miso Butter

Using a steamer basket over an inch or two of lightly boiling water, steam the broccoli for 4 to 5 minutes until it’s bright green and just crisp-tender.

Place into a serving bowl and dollop the Wasabi Butter or Miso Butter on the broccoli. Toss to coat and serve.

Miso Butter

MAKES ABOUT 1/2 CUP

This compound butter is great on vegetables and fish. (Try it on steamed corn on the cob.) If you like it as much as I do, make a larger quantity and keep it in the refrigerator or freezer.

8 tablespoons unsalted butter
4 teaspoons white (shiro) miso
4 teaspoons lime juice

Mix all the ingredients together until well combined. Store in an airtight container in the refrigerator or freezer for up to 1 month.

Wasabi Butter

MAKES ABOUT 3/4 CUP

Try a bit of this zippy compound butter on vegetables or fish.

4 tablespoons wasabi powder
8 tablespoons butter
4 teaspoons lime juice
1/2 teaspoon sea salt

Combine the wasabi powder in a small bowl with 2 tablespoons of water to make a paste. Mix in the remaining ingredients until well combined. Store in an airtight container in the refrigerator or freezer for up to a month.

Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.