Jamies tender-stem broccoli

From Cookipedia

Jamies tender-stem broccoli
Jamies tender-stem broccoli
Servings:Serves 2
Calories per serving:70
Ready in:15 minutes
Prep. time:3 minutes
Cook time:12 minutes
Recipe author:Chef
First published:20th October 2014
The ingredients - Only half of the wine was used (frozen leftovers)

During one of Jamie Oliver's 15 minute meals he used tender-stem broccoli (purple sprouting broccoli) in a spaghetti dish, I think. Halving the stems to ensure they cook quickly seemed a clever idea to me so I thought I would try it as a standalone vegetable accompaniment. I'm pretty sure that Jamie used sliced chilli as well as garlic, but this is to accompany Spicy lamb meatball potato and onion hotpot which already has a chilli kick so left it out.

The tiny bunch of purple sprouting broccoli seemed expensive at £1.50, but as I was prepping it, it was plain it would easily serve 4 people, so not too expensive after all.

If you are not too keen on really crunchy stems, I would be inclined to blanch the slices broccoli for a few minutes before pan frying it.


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  1. Carefully slice tenderstem broccoli lengthwise along the whole length if each stem
  2. Heat a frying pan or wok over a high heat with a teaspoon of olive oil. just enough to prevent it sticking but not so that it is greasy
  3. Strip the leaves from the rosemary and add them to the pan together with the broccoli
  4. Toss the pan and keep turning the broccoli for about 5 minutes then reduce the heat to low
  5. Add the crushed garlic and stir it or toss the pan so it cooks evenly
  6. The moment it starts to take any colour, add the white wine and cover
  7. Leave covered for 5 minutes or so until most of the wine has reduced
  8. Add a splash of soy sauce and serve immediately

Chef's notes

If you prefer your broccoli soft and not crunchy, blanch it in boiling water for a few minutes beforehand

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