Tenderstem® broccoli & Crispy Prosciutto with a Creamy Shallot & Caper Dressing
Method
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Preheat the oven to 200°C/fan 180°C/gas mark 6.
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Bring a large pan of salted water to the boil. Add the Tenderstem® broccoli and simmer until just cooked with a little bite, about 5-7 minutes. Drain thoroughly.
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Wrap each broccoli stem in a piece of prosciutto and place on an oven tray. Drizzle with the olive oil and balsamic vinegar and bake for about 15 minutes, until the prosciutto has started to crisp up.
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Meanwhile, mix the hollandaise with the lemon zest, chives and a squeeze of juice. Serve with the Tenderstem® broccoli, letting your guests dip the stems into the sauce.
More ways to cook Tenderstem®
Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
