Tenderstem broccoli with shallot vinaigrette and croutons recipe
Tenderstem broccoli is a hybrid vegetable that combines the best characteristics of broccoli and Chinese kale.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 300 gram Tenderstem broccoli
- 2 unit Shallots
- 2 tablespoon Olive oil
- 1 tablespoon White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 slice Bread
Instructions
- Preheat the oven to 200°C (400°F).
- Trim the ends of the tenderstem broccoli and blanch in boiling water for 2 minutes. Drain and set aside.
- In a small bowl, whisk together the shallots, olive oil, white wine vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.
- Place the bread slices on a baking sheet and drizzle with olive oil. Toast in the oven for 5 minutes or until golden brown. Remove and cut into croutons.
- Heat a pan over medium heat and add the blanched tenderstem broccoli. Cook for 5 minutes or until tender.
- Transfer the cooked broccoli to a serving platter and drizzle with the shallot vinaigrette.
- Sprinkle the croutons on top and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 4g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.