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    Dhruv Baker’s Tenderstem broccoli with almonds, sherry vinegar and parsley

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    Dhruv Baker’s Tenderstem broccoli with almonds, sherry vinegar and parsley

    Prepare: 5 minutes       Cook: 10 minutes

    Serves: 8

    Ingredients

    • 2 x 240g tender stem or purple sprouting Broccoli, cut in half
    • 50ml sherry vinegar
    • 3 tbsp light olive oil
    • 1 clove garlic, finely sliced
    • 10g unsalted butter
    • 3 tbsp flaked almonds
    • ½ x 25g pack fresh parsley, roughly chopped
    • Juice of ½ lemon

    Method

    1. Bring a pan of water to the boil and cook the broccoli for 5 minutes then drain. While the broccoli is cooking pour the sherry vinegar into a small saucepan, bring to the boil, reduce by half and set aside.

    2. Heat the olive oil in a frying pan with the sliced garlic. When the garlic starts to sizzle and just begin to change colour add the butter. When the butter is foaming, stir a few times then pour into the saucepan containing the reduced sherry.

    3. To finish, toast the almond flakes in a dry frying pan till starting to darken slightly.  Toss the broccoli in the sherry vinegar dressing. Scatter the almonds and parsley over the broccoli with a little squeeze of lemon. Season and serve.

     

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