Sprouting broccoli with herbs and hazelnuts

Sprouting broccoli with herbs and hazelnuts

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

A herby, nutty breadcrumb crust gives a nice contrast to sprouting broccoli and it works well with other vegetables too, especially cauliflower, marrow and squash.

Ingredients

Quantity Ingredient
350-400g tender sprouting broccoli

For the crust

Quantity Ingredient
40-50g fresh white breadcrumbs
50g hazelnuts, chopped
1 tablespoon cold-pressed rapeseed oil
2 generous knobs butter
4 shallots, peeled and finely chopped
2 garlic cloves, peeled and crushed
2-3 tablespoons mixed herbs, finely chopped, such as parsley, chervil, tarragon and chives
salt
freshly ground black pepper

Method

  1. For the crust, preheat the grill to medium. In a bowl, toss the breadcrumbs and chopped hazelnuts together with the rapeseed oil and scatter on a baking tray. Toast under the grill for 3–5 minutes until golden, turning once or twice to ensure the mixture colours evenly.
  2. Meanwhile, melt the butter in a pan and gently cook the shallots and garlic for a few minutes until softened. Stir in the breadcrumbs and herbs until well mixed and season with salt and pepper.
  3. When ready to serve, cook the broccoli in boiling salted water for about 4–5 minutes, so that it is still just a little firm to the bite. Drain thoroughly and transfer to a warmed serving dish. Scatter the breadcrumb mixture over the top and serve.
Tags:
Hix Oyster & Chop House
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again