Brown Butter Broccoli Steaks with Sweet Potato Mash

Instructions

1. Preheat oven to 425 degrees.
2. Trim stems from broccoli to 3 inches long, then cut heads lengthwise into 3/4 inch ”steaks.”
3. Melt 1 tablespoon of Schnucks butter and brush onto broccoli. Season with salt. Arrange on a baking sheet and roast 20–25 minutes or until tender and browned, turning once.
4. Add sweet potatoes to a large saucepan. Cover with salted water and bring to a boil. Cook 12–15 minutes or until tender.
5. Drain, then add milk and 2 tablespoons Schnucks butter. Mash potatoes until smooth. Stir in Schnucks shredded Cheddar cheese and chopped fresh sage. Season with salt and pepper, if desired, and set aside.
6. In a small saucepan, heat remaining 3 tablespoons Schnucks butter over medium heat until bubbly. Fry fresh sage leaves—two at a time—for 30–60 seconds or until crisp. Remove with a slotted spoon and set aside.
7. Continue heating butter, stirring frequently, 3–5 minutes or until browned and fragrant. Add chopped walnuts; cook and stir 3 minutes more. Remove from heat and stir in balsamic vinegar.
8. Serve potatoes topped with broccoli steaks, butter mixture and fried sage leaves.