Roasted Tenderstem Broccoli With Stilton Recipes

ROASTED TENDERSTEM BROCCOLI (BROCCOLINI)

Steps:

• Preheat oven to 425°F/220°C. For easy cleanup: line a large baking sheet with foil or parchment paper, if desired.
• Place broccoli on baking sheet. Drizzle oil over the top. Toss until each floret has been lightly coated in oil. Spread out in an even layer across the baking sheet. Sprinkle with salt and pepper.
• Place in the middle of the oven and bake for 15 minutes until the edges have slightly charred.
• Season with additional salt and pepper if desired and serve immediately.

ROASTED TENDERSTEM BROCCOLI

Steps:

• Preheat the oven to 350 F / 180 C.
• Place the tenderstem broccoli on a baking sheet. Drizzle olive oil, and sprinkle the seasoning. Turn the broccoli to coat them evenly with the oil and spices.
• Roast the broccoli for about 10-15 minutes, or until the Tenderstem broccoli is bright green, and slightly browned on the edges. Optionally, add almond flakes, and roast for another minute.

BROCCOLI & STILTON SOUP

Steps:

• Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
• Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
• Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
• Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
• Carefully transfer to a blender and blitz until smooth.
• Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.