Sprouting Broccoli with Herbs and Hazelnuts

Name: Sprouting Broccoli with Herbs and Hazelnuts
Yield: Serves 4
Cuisine: British
Ingredients: 2-3 tbsp finely chopped mixed herbs, such as parsley, chervil, tarragon and chives; 2-3 tbsp finely chopped mixed herbs, such as parsley, chervil, tarragon and chives; 2 garlic cloves, peeled and crushed; 2-3 tbsp finely chopped mixed herbs, such as parsley, chervil, tarragon and chives; a couple of generous knobs of butter; 4 shallots, peeled and finely chopped; 50 g hazelnuts, chopped; 1 tbsp cold-pressed rapeseed oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 2-3 tbsp finely chopped mixed herbs, such as parsley, chervil, tarragon and chives; 2-3 tbsp finely chopped mixed herbs, such as parsley, chervil, tarragon and chives; 40-50 g fresh white breadcrumbs; 350-400 g tender sprouting broccoli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

A herby, nutty breadcrumb crust gives a nice contrast to sprouting broccoli and it works well with other vegetables too, especially cauliflower, marrow and squash.

Ingredients

350-400 g tender sprouting broccoli

Europe
United Kingdom
Side dish
Vegetarian

Method

For the crust, preheat the grill to medium in a bowl, toss the breadcrumbs and chopped hazelnuts together with the rapeseed oil and scatter on a baking tray. Toast under the grill for 3-5 minutes until golden, turning once or twice to ensure the mixture colours evenly.

Meanwhil