I use Tenderstem broccoli a lot throughout my blog; broccoli is one of my favourites and just works with so many things - like this fig salad, ultimate charred garlic greens and this almond satay nourish bowl. Tenderstem saw my recent festive greens post, so sent me a little Christmas gift with a recipe to share with you all.
Succulent Tenderstem with a rich and creamy truffle tahini dressing, sprinkled with black sesame seeds. This is the perfect side to serve up with spaghetti or tagliatelle, or if you're feeling extra fancy, as part of your Christmas dinner, alongside this delicious mushroom tempeh nut roast!
Broccoli is rich in vitamin C, which is super important for our tissue growth, as well as iron absorption and maintenance of our immune system, it also contains plenty of vitamin K, a fat-soluble vitamin essential for blood clotting, bone metabolism and regulating calcium levels. The good news about these nutrients, is they perfectly complement the iron and calcium from the tahini and cashew cream used in this recipe.
This recipe takes only 10 minutes to prepare and cook and you'll have an incredible dish that will wow your guests! Thanks for the gift and recipe, Tenderstem!
Tahini Truffle Tenderstem | Serves: 4 | Time: 10 mins
You'll need
- Saucepan
- Colander
- Small mixing bowl
- Measuring cups & spoons
- Serving plate
Ingredients
- 350g Tenderstem Broccoli
- 3 tbsp cashew cream (or other non-dairy cream)
- 2-3 tbsp water
- 2 tbsp truffle oil
- 1 tbsp tahini
- 1 tsp white wine vinegar
- Salt and pepper, to taste
- 1 tbsp black sesame seeds
Method
- Bring a pan of water to the boil and cook the broccoli for 3-5 minutes, or until tender - I prefer my broccoli on the more al dente side.
- Then mix together the cashew cream, water, tahini, 1 tbsp truffle oil, white wine vinegar, salt and pepper until well combined and taste for seasoning.
- Drain the broccoli, arrange on a plate and drizzle over the dressing and another tbsp of truffle oil, then sprinkle over the black sesame seeds and enjoy!
Cassidy xx
