In the kitchen
How to store Tenderstem broccoli
Keep in the fridge so the florets don’t turn yellow. It should last for up to 5 days, but as with all greens, the sooner eaten the better.
Prep & Cooking tips
As the name might suggest, it is both the florets and the stems that are prized. You may need to trim away the odd tough end or discard the occasional discoloured leaf but everything else can go in the pot, pan or oven.
At its freshest it should take no more than 3-4 mins to boil or steam. Cook in small batches and check if it is done by nibbling the stalk end, as this part takes the longest. It can be roasted in a high oven for 10 mins, or is well served by gently frying over a medium heat in some oil and butter. If cut small it will benefit from the fast and furious attention of a wok as part of a stir fry
Easy ideas
1. Simple
Add a walnut sized knob of salted butter and a generous flourish of freshly ground pepper. It needs no more than a small squeeze of lemon to finish. Nothing fancy, it just works.
2. Salty
Mix with a small handful of chopped capers warmed in foaming butter, or try frying some sliced chorizo or salami until crisp, adding a little chopped parsley and throwing together. You can always mash a couple of salted anchovy fillets into a good mustardy vinaigrette and dress the warm florets. Cheese works in all its varying forms, blue cheese in particular, or married with a proper rarebit mix and grilled on hot toast.
3. Asian
Warm a little grated ginger, finely sliced garlic and chopped red chilli in a little sesame oil until the garlic starts to colour, throw together and season with a dash of soy sauce. You can always add small lightly steamed florets to a stir-fry or Thai curry.
Goes well with
Acidic flavours (Vinegars, Lemon juice)
Citrus (Lemon, Orange)
Herbs (Bay, Chervil, Coriander, Dill, Mint, Parsley, Rosemary, Thyme)
Nuts (Almonds, Hazelnuts, Pistachios)
Spices (Black onion seeds, Cardamom, Cinnamon, Coriander seeds, Cumin, Fennel seeds, Ginger, Paprika, Star anise)
Honey and sugar
Raisins, currants and sultanas
Sesame, including tahini