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Nathan Outlaw's Roasted broccoli with mustard dressing
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Adding a light mustard dressing to broccoli gives it a new dimension and brings out its natural sweetness.
Serves: 4 as a side
1 echalion shallot, finely chopped
5 garlic cloves, 1 finely chopped, 4 sliced
2 tsp English mustard
4 tsp white wine vinegar
60ml sunflower oil
2 sprigs thyme
400g Tenderstem broccoli, trimmed
¹⁄ ³ x 25g pack chives, chopped
1. Preheat the oven to 200˚C, gas mark 6. Put the shallot, chopped garlic, mustard and vinegar in a bowl and whisk together with a balloon whisk for 1 minute. Slowly add the oil, whisking as you do so, then season.
2. Pour the dressing into a roasting tin and bring to a simmer over a medium-low heat. Add the thyme and sliced garlic, then the broccoli. Roast in the oven for 15 minutes until tender and lightly caramelised. Transfer the broccoli to a warm serving dish, spoon over some of the dressing and finish with a sprinkling of chopped chives. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Feb 27 15:49:29 GMT 2020.