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Diwali 2014 Recipe: Tenderstem Broccoli with Mustard Seeds & Lemon

16th October 2014

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Tenderstem broccoli makes an Indian chef’s heart sing - the tender, succulent stems-sweet and nutty-provide a satisfying crunch to any dish, and Tenderstem holds its own flavours when spiced. It works well with the toasted citrus notes from the mustard seeds and lemon in this dish, and the earthy foundation of turmeric only accentuates its sweetness.

Serves: 4

Cooking & preparation time: 10 minutes

You’ll need:

2 Tbsp olive oil

2 tsp mustard seeds

1/2 tsp turmeric

1/4 tsp chili powder

200g Tenderstem broccoli cut into separate florets and the stem, into inch long diagonal spears

Juice of half a lemon

Salt to taste

What to do:

Heat the oil in a pan, add the mustard seeds.

Once all the seeds have popped, add in the broccoli stems.

Sauté the stems for 2 minutes, then add in the florets.

After 5 minutes on a medium heat, add the turmeric, salt and chili powder

Sauté gently until the broccoli is tender.  Add the lemon juice and heat through.

Serve hot as a main or side dish 

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