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
www.tenderstem.co.uk
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
www.tenderstem.co.uk
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