Print
Hazelnut Crisp Broccoli Recipe
Herb butter lemony broccoli with a hazelnut crisp topping.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 108 kcal
Ingredients
- 300 g tenderstem broccoli any larger stems halved lengthways
- 1 tbsp vegan butter
- 2 garlic cloves sliced
- 1 tsp dried oregano
- ½ lemon juiced and zested
- 40 g chopped hazelnuts
Instructions
-
Put the broccoli in a saucepan, cover with water and add a pinch of salt. Bring to a simmer over a medium heat, then cover and cook for 6-8 mins until the stems are tender when pierced with a knife.
-
Meanwhile, heat the vegan butter in a frying pan over a medium heat and fry the garlic for 1 min. Add the herbs and cook, stirring, for 2-3 mins until the garlic is golden brown and crunchy. Toss in the broccoli with 2 tbsp oil and a little seasoning. Increase the heat. Once very hot and almost smoking, cook the broccoli (in batches if necessary) for 2 mins each side to lightly char.
-
Drizzle the lemon juice over the broccoli and sprinkle the hazelnuts over the broccoli to serve.