Crisp-tender spears of tenderstem are elevated with a zingy and delicious creamy almond sauce.
Prep
12mins
Cooking
3mins
Difficulty-Level
Easy
Dietary
Vegan
Ingredients
100 g smooth almond butter
4 tablespoon fresh lemon juice (approx. 2 lemons worth, depending on size)
2 cloves garlic, crushed
6-8 tablespoon water
1 pinch salt
2 tablespoon chopped fresh parsley
350 g tenderstem broccoli
Extra chopped parsley and lemon slices to garnish (optional)
Sauce
- Place the almond butter in a bowl, and add the crushed garlic. Whisk in the lemon juice until the mixture ‘seizes’ and becomes thick.
- Gradually add water, a tablespoon at a time, until the sauce is thinned to your desired consistency. I like it quite thick but still drizzle-able. You can also make it thicker and use it as a dip rather than a sauce.
- Stir in the herbs and season with salt. Mix well.
- Taste the sauce and adjust the seasoning if necessary. For a zestier flavour add an extra squeeze of lemon juice. Or stir in a pinch more salt to heighten the flavours.
Notes
The tenderstem can also be cooked by steaming or blanching. To steam, place the spears into your steamer basket, then cook over boiling water for 4-5 minutes, until crisp-tender and bright green in colour.
To blanch the broccoli, plunge into boiling water for 2-3 minutes, then drain and refresh in cold water. This is a good method if you are planning to serve the dish cold or at room temperature.
Directions
- Trim the ends of the tenderstem broccoli spears and remove any discoloured leaves etc. Give the broccoli a thorough wash in lightly salted water, rinse, and leave to drain for a few minutesin a colander.
- Place the broccoli in a shallow layer in a microwavable dish, and cover with a silicon lid or plastic wrap. Microwave the tenderstem broccoli for around 2 minutes, check for doneness, and cook for a further 30-60 seconds if required. Drain off any water that has collected in the dish. (For instructions to steam or blanch the broccoli, see notes.)
- Make a pool of sauce on a serving plate, using around ½-⅔ of the sauce. Carefully arrange the tenderstem spears on top, then drizzle with the remaining sauce. extra chopped parsley and lemon slices to garnish
- Garnish with slices of lemon and a sprinkle of freshly chopped parsley if desired.
Recipe by Helen Goldrein at Family and friends
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