Fricassee of purple sprouting broccoli

Fricassee of purple sprouting broccoli

Tags

gnocchi

Cook

Ingredients

  • 8 stems PSB
  • 80g butter
  • 2 tbsp olive oil
  • 10 bulb shallots, quartered
  • 6 cloves garlic, chopped
  • 100g shredded fennel
  • Pinch salt and pepper
  • 4 tbsp white wine
  • 220g vegan cream
  • 110g water
  • 2 tsp lemon juice
  • 1 tsp dried oregano
  • Gnocchi

Steps

  1. Cook the gnocchi according to packet instructions.
  2. Bring a medium pot of water to the boil.
  3. Blanch the broccoli in the water for 2 minutes max. Transfer to a bowl of cold water and set aside.
  4. In the wok over medium heat, add the butter and the olive oil.
  5. Once butter is melter add the shallots and fry for a minute or two until turning translucent.
  6. Add the garlic and fennel. Season. Cook, stirring regularly, until the fennel starts to turn translucent.
  7. Add the white wine and cook until almost all the liquid has evaporated.
  8. Add the cream, water and broccoli stems and leaves. Cover and cook until the broccoli is cooked through.
  9. Turn off the heat, add the lemon juice and stir through the oregano.