A delicious side dish from Lizzie Kamenetzky.
Ingredients
- olive oil to fry
- 3 banana shallots finely sliced
- 500 g sprouting broccoli
- 75 ml sherry such as oloroso or manzanilla
- 50 g blanched almonds toasted
- extra virgin olive oil to serve
Servings:
Instructions
- Heat a good layer of oil in a non-stick frying pan and gently fry the shallots for 10 minutes until golden and crisp. Drain on kitchen paper.
- Stand the broccoli in a deep pan with about 5cm of boiling water, cover and cook for five to six minutes until the stems are tender.
- Meanwhile, heat 1 tbsp of oil in a pan and add the cooked broccoli, then splash in the sherry. Season and scatter with the almonds and crispy shallots. Drizzle with extra virgin olive oil to serve.
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