© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
The mix of panfried broccolini, herbs, sprouts, and blueberries on a creamy white bean purée looks inviting and moreish. Broccolini, aka aspabroc, or baby broccoli, is a cross-breed of broccoli and Chinese kale or gailan. They have smaller florets, longer, firmer, thin stalks and much tender than broccoli and has a milder flavour, but more expensive.
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- Clean the broccoli. Cut the thick stalks in half lengthways. Peel the garlic. Drain the beans in a sieve, rinse with cold water and drain well.
- Heat 1 tablespoon of olive oil in a pan and fry the garlic briefly. Add the beans, thyme and stock, bring to the boil briefly, cover and simmer for 5 minutes.
- For the vinaigrette, whisk 3 tbsp lemon juice with mustard, maple syrup and 4 tablespoons of olive oil.
- Heat another tablespoon of olive oil in a large pan. Fry the broccolini for 3-4 minutes over a medium heat. Shortly before the end of the cooking time, mix in the black seeds and fry briefly. Season with salt.
- Remove the thyme from the beans. Finely puree the beans with the remaining 1 tablespoon of olive oil and lemon juice. Season with salt and pepper.
- Spread the bean purée in the centre of a serving plate. Arrange the broccolini, herbs, sprouts and blueberries on top. Drizzle with the vinaigrette.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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