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    Steamed broccoli & Savoy cabbage with gremolata

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    Steamed broccoli & Savoy cabbage with gremolata

    Vegetarian

    1 of your 5 a day

    Low in fat

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Ingredients

    2 small Savoy cabbages, halved and cut into wedges

    2 x 220g packs Tenderstem Broccoli Spears, trimmed

    2 tbsp olive oil

    25g butter

    4 shallots, finely chopped 

    2 cloves garlic, finely chopped

    50g fresh breadcrumbs

    4 tbsp chopped fresh flat-leaf parsley

    Grated zest 2 lemons

    Method

    1. Half-fill a large saucepan with water and bring to the boil. Place the cabbage wedges into a steamer or colander and put this on top of the pan. Steam with a lid on for about 4 minutes until tender but still retaining a crunch. You may need to do this in batches. Transfer to a large serving bowl.

    2. Place the broccoli in the steamer or colander and steam with the lid on for about 3 minutes then transfer to the serving bowl with the cabbage.

    3. Heat the oil in a frying pan and add the butter and shallots. Cook gently for a few minutes until the shallots start to soften. Stir in the garlic and breadcrumbs and continue to cook until the breadcrumbs are golden and crispy.

    4. Remove from the heat and stir in the parsley and lemon zest. Sprinkle the breadcrumb mixture over the cabbage and broccoli and serve immediately.

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