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Tenderstem Broccoli and Glazed Carrots
Makes: 4 portions Cooking: Simmer
Preparation Time: 30 minutes Cooking Time: 20 – 25 minutes
Ingredients
Broccoli:
| 200 | g | Tenderstem broccoli |
| 30 | ml | Olive oil (1 Tbsp) |
| 30 | ml | Butter (2 Tbsp) |
| 5 | ml | Garlic clove, finely chopped (1 tsp) |
| 5 | ml | Salt (½ tsp) |
| 5 | ml | Black pepper (½ tsp) |
| 30 | ml | Parsley, chopped (2 Tbsp) |
Carrots:
| 200 | g | Baby carrots |
| 15 | ml | Butter (1 Tbsp) |
| 10 | ml | Sugar (2 tsp) |
| 5 | ml | Salt (1 tsp) |
| 3 | ml | Black pepper (½ tsp) |
| 30 | ml | Parsley, chopped (2 Tbsp) |
Method
- In a large pot, bring water to a boil. Add the broccoli and blanch for 2 minutes. Strain well and immediately submerge in an ice bath for 1 minute to stop the cooking process. Strain well and set aside.
- Heat olive oil and butter in a large frying pan over medium – high heat. Sauté the garlic for about 2 minutes until soft. Add the broccoli.
- Cover the pot with a lid on the pan and cook for a further 5 minutes, tossing occasionally. Season with salt and black pepper. Sprinkle chopped parsley before serving.
- Place the carrots in a pot and add water just enough to cover. Bring to a boil over high heat then reduce to low – medium and simmer for about 10 – 12 minutes, until tender. Drain well.
- In a large pan, melt butter and add sugar, salt, and black pepper. Stir until the sugar has dissolved. Add the cooked carrots and toss until evenly coated. Cook for 3 – 5 minutes. Sprinkle chopped parsley before serving.
