The idea behind this quick vegetable side is to marry the umami of the miso and the nuts with the chargrilled broccoli. A very effective and successful pairing.
This goes especially well with fennel and sausage meat tart.
For more ideas for things to do with Tenderstem broccoli (aka broccolini) follow this link.
Nutty, miso broccoli
Serves – 4
Ingredients
- 30g/3 tbsps chopped hazelnuts
- 500g/1 lb 2 oz Tenderstem broccoli (aka broccolini)
- couple of walnuts of butter
- 1 clove garlic, peeled and crushed with a little textured salt
- pinch of Urfa pepper flakes (or some freshly ground black pepper)
- 2 tbsps miso paste
- 4 tbsps hazelnut oil – or walnut oil, or half sesame and half olive oil
- 3 tbsp rice wine vinegar
- salt
- olive oil for frying
Instructions
- Heat a griddle pan. Dry fry the hazelnuts on it until just turning golden. Remove and set aside.
- Meanwhile make the dressing by whisking together the garlic, Urfa pepper, miso paste and the oil. I use a cappuccino whisk to do this. Then whisk in the rice wine vinegar.
- Oil the griddle pan and get it good and hot again. Lay over the broccoli, and drizzle over some olive oil and sprinkle over a little salt (not too much, because the miso can be quite salty). Keep turning (and redrizzling if necessary) until it is just getting a little charred – about five minutes. Top with a walnut or two of butter and turn – heat just long enough to turn it a little brown and nutty.
- Dress, and sprinkle over the chopped hazelnuts. Either keep warm or serve immediately.
