Tenderstem® broccoli, Chantenay Carrot & Brussels Sauté
Method
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Cut the Tenderstem® broccoli stalks into 2 or 3 smaller pieces, trim the carrots tops and cut in half if they are particularly thick. Halve or quarter the sprouts if large.
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Place the butter in a large sauté pan over a medium-high heat. Once it has melted, add the carrots, sprouts and sage. Sauté for about 5 minutes before adding the stock.
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Bring to the boil and cook gently for a few minutes. Add the Tenderstem® broccoli and toss or turn all of the vegetables around in the pan for up to 5 minutes until they are all nicely tender.
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Stir in the orange zest, season with salt and pepper and serve straight away.
Tip
You could add some finely sliced cooked chestnuts to the sauté towards the end of the cooking time for an even bigger festive flavour.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
