Save to your scrapbook
Heston's broccoli and almonds
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Breathe new life into broccoli. Warming blanched florets in a mixture of stock and brown butter, then garnishing with toasted almonds, gives the vegetable a rich, nutty and fresh character.
Serves: 6 - 8
75g salted butter
160g heston from Waitrose chicken stock
900g broccoli, cut into medium-sized florets
90g flaked almonds
1. Put the butter in a pan over a medium heat, whisking continuously, until the solids turn golden brown and give off a nutty aroma. Strain the butter through a coffee filter, discard the solids, and return to the pan with the stock; heat gently until melted. Using a hand blender, blitz the liquid until fully emulsified. Season and set aside.
2. Fill a large pan three- quarters full with water and bring to the boil. Carefully drop in the broccoli. Blanch for 2-3 minutes (depending on the size of the florets). Drain, then place in a bowl of iced water to cool completely. Set aside.
3. Preheat the oven to 190 ̊C, gas mark 5. Put the almonds on a tray and toast for about 5 minutes until golden brown; set aside to cool.
4. To finish the dish, warm up the butter and chicken stock emulsion, add the broccoli and heat until warmed through. To serve, place in a deep bowl and garnish with the almonds.
Typical values per serving:
This recipe was first published in Mon Nov 30 13:27:00 GMT 2015.