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

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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.