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Sprouting broccoli with shallots and mustard

Sprouting broccoli with shallots and mustard-recipe

Home cooking is more about sharing good meals with friends and family than showing off cheffy skills. Cooking should be fun , not stressful, so don’t get too anxious about it all. This side dish makes good use of in-season sprouting broccoli. It’s rich in vitamin C, and also a source of carotenoids, iron, folic acid, calcium, fibre and vitamin A

 

Sprouting broccoli with shallots and mustard
Sprouting broccoli with shallots and mustard
Sprouting broccoli with shallots and mustard
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5 from 1 vote

Sprouting broccoli with shallots and mustard

This is a fantastic way of cooking sprouting broccoli. It's best served warm
Course Appetizer, Salad
Cuisine American, Europe, Mediterranean
Keyword broccoli, gluten-free, Mediterranean, salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 5kcal

Ingredients

  • 450 g sprouting broccoli
  • 2 garlic cloves, sliced
  • 1 tbsp extra-virgin olive oil
  • 3 banana shallots, sliced in to thin discs
  • 2 tbsp coarse grain mustard
  • 3-4 tbsp classic vinaigrette
  • salt and freshly ground black pepper

For the classic vinaigrette (makes 120ml)

  • 20 ml white wine vinegar
  • salt
  • 100 ml Olive Oil
  • ½ tsp Dijon mustard

Instructions

  • 1 First, make the vinaigrette. Put the vinegar in a bowl, season well and mix
    until the salt is completely dissolved. Add the olive oil and mustard, then whisk everything together.
  • 2 Trim the tough ends of the broccoli stalks. Bring a pan of salted water to
    the boil, add the broccoli and cook until tender. Drain immediately and set aside
    at room temperature.
  • 3 Saute the garlic in olive oil, but do not allow it to brown.
  • 4 Toss the broccoli with the garlic and shallots, then add the mustard and
    vinaigrette. Season and serve.

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