|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Broccoli with Almonds Veg
HT ACC
25mins
Serves
4 Hot Vegetables
Nuts
Vegetarian
Ingredients:
675g/1-1/2
lb Broccoli, washed and
1
/4 teasp Nutmeg 25g/1oz Butter 50g/2oz Split Almonds
For the Sauce
25g/1oz Butter 25g/1oz Plain
Flour
150ml/5fl.oz.
Strong Vegetable Stock
150ml/5fl.oz.
Single Cream 2 tbsp Lemon
Juice
Salt and Black
Pepper
1/4
teasp Sugar
Instructions
1. Bring a large pan of salted water to the boil, add the nutmeg and
broccoli and cook for 10-15 minutes, or until just tender.
2. Meanwhile, heat the butter in a frying pan, add the almonds and sauté
on both
To make the sauce
3. Melt the butter in a saucepan, sprinkle in the flour and cook, stirring, for 1-2 minutes. Remove from the heat and gradually add the stock, a little at a time, stirring constantly.
4. Return to the heat and slowly bring to the boil, stirring all the time. Reduce the heat and simmer until thickened.
5. Remove from the heat and stir in the cream, lemon juice salt and sugar
to taste.
6. To serve - drain the broccoli well and transfer to a warmed serving dish. Pour the sauce over the broccoli, sprinkle the browned almonds over the top and serve immediately.
More Vegetable Accompaniment Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
