Three ways to cook with Tenderstem Broccoli

You may have already mashed, fried, roasted, grilled, topped, dunked, battered and blended your veg this Veganuary but here are three clever ways of cooking with the veg of the moment – Tenderstem broccoli. Each and every one is packed full of flavour and tempting textures, and crafted by Higgidy Co-Founder, Camilla. Which will you be trying first?

Steamed

Tenderstem Salad with Balsamic and Miso Dressing 

Ingredients

• 300g Tenderstem broccoli 
• 40g white miso paste 
• 30g white balsamic vinegar 
• 15g caster sugar 
• 30g shallots, peeled and diced 
• 50ml olive oil 
• Handful of chives, chopped 

Method

1. Steam the broccoli for approx. 3 minutes and place into a bowl of iced water until completely cooled – this stops the broccoli from continuing to cook through. Drain and pop to one side.   

2. For the dressing, whisk together the white miso paste, white balsamic vinegar, caster sugar, shallots and olive oil until combined.  

3. Toss the broccoli though the dressing and top with a few sliced shallot rings and a scattering of chopped chives. 

Topped

Roasted Tenderstem with Satay Sauce and Crushed Peanuts 

Ingredients:

• 200g Tenderstem broccoli 
• Olive oil 
• Salt & Pepper 

For the satay sauce:

• 10g ginger, peeled and chopped 
• 1 garlic glove, crushed 
• 75g peanut butter, smooth or crunchy 
• ½ lime, juiced 
• 1tsp caster sugar 

To serve:

• Handful of roasted peanuts, roughly chopped 
• 1 red chilli, finely sliced 
• Handful of fresh coriander 

Method

1. Preheat the oven to 180 °C. Place the broccoli in a roasting tin with splash of olive oil and seasoning and bake for 15 minutes. 

2. For the satay sauce, blend together the ginger, garlic, peanut butter, lime juice and caster sugar till smooth. Add 40ml of water to help loosen the paste. 

Pop the broccoli on top of the satay sauce and top with roasted peanuts, sliced red chilli and fresh coriander. 

Charred

Sticky Soy and Chilli Tenderstem with Coconut Rice  

Ingredients

• 1 tbsp coconut oil 
• 250g Tenderstem broccoli 
• 250g coconut rice, boiled or heated in a pouch 

For the dressing: 

• 2 tbsp soy sauce 
• 1 tbsp runny honey 
• Pinch of red chilli flakes 
• Pinch of cumin seeds 

To serve (optional):

• Handful of crispy onions 
• Handful of roasted peanuts, chopped 

Method:

1. Start by making the dressing. Simply mix together the soy sauce, honey, red chilli flakes and cumin seeds in a small bowl and set to one side. 

2. Heat the coconut oil in a shallow pan, add the broccoli with a tablespoon of water and cover. Cook over a very high heat for about 6 minutes, turning the Tenderstem after 3 minutes. 

3. Uncover and immediately pour over the sticky soy dressing. The Tenderstem will have ‘caught’ in the pan and the dressing will sizzle!  

4. Shake the veg around in the pan to coat with the dressing. Serve your coconut rice in a warmed bowl and pop the broccoli on top. Scatter with crispy onions or chopped peanuts.