Tender stem broccoli with almonds
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 6 portions |
Ingredients
- 20 g parmesan, finely grated
- 30 g flaked almonds, toasted
- large pinch black pepper, freshly ground
- 600 g long stem broccoli
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Cooking Instructions
- Trim the broccoli to remove any leaves and dry ends. Rinse well, then place in a steaming basket.
- Bring a pot of water to the boil, season and place the steaming basket over it. Steam the broccoli for about 5 minutes until just under al dente.
- Meanwhile, prepare a bowl of cold water and add two cups of ice to it.
- Remove the broccoli from the steamer and immediately refresh in ice water.
- Do not leave it in the water for long, it should just be a brief shock to retain colour.
- When ready to serve, reheat the broccoli for about 1-2 minutes in the steamer.
- Assemble the broccoli on a platter, sprinkle with grated parmesan, toasted almonds and add cracked black pepper.
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