Tenderstem broccoli and rich tomato nutty crumble.

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2 people
Meal course
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200 grams
Tenderstem broccoli
1 .
For the sauce
1 whole
Celery stalk - strings removed and finely chopped
2 small
White onion - peeled and finely chopped
2 whole
Garlic clove - peeled and finely chopped
1/2 whole
Courgette - grated
1 tbsp
Rapeseed oil
1 whole
Red chilli - deseeded and finely chopped
400 g tin
Chopped tomatoes
1 Splash
Red wine
1 pinch
1 Twist
Salt and pepper
6 whole
Sundried tomatoes - finely chopped
1 pinch
2 .
For the crumble
1 large
Slice of stale wholemeal bread - whizzed into breadcrumbs
1 tbsp
Pistachio nuts - crushed
1 tbsp
Peanuts - crushed
1 Twist
Black Pepper
1 tbsp
Parmesan cheese - finely grated
Tenderstem broccoli and rich tomato nutty crumble.
  1. Preheat your oven to 180’C
  2. To make your sauce, heat the oil in a large saucepan and gently fry the onion until soft. Add the celery, garlic and chilli and cook for 3 minutes, stirring regularly so as not to brown. Add the remaining ingredients, bring the mixture to the boil and then simmer for 20 minutes.
  3. While the sauce is bubbling away, whiz together the bread and the nuts until you have rough crumbs. Stir in the black pepper and the parmesan and set aside until needed.
  4. Line a baking tray with the steamed tenderstem (if unsure, this should take about 4-5 minutes to steam), and top with the sauce. – Try to leave a few of the florrets poking out the sides as these have a lovely crunch when roasted. Top with the crumble mix and then bake in the oven for 20 minutes.

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