In a frying pan over a medium low heat, gently melt the butter together with the porcini mushrooms, black garlic and flat leaf parsley.
Bring a saucepan of water to boil over a high heat. Blanche the Tenderstem® broccoli for 3-4 minutes. Drain and coat in the flavoured butter.
Serve on your Sunday roast table alongside classic roast beef, Yorkshire puddings and lashings of rich gravy.
More ways to cook Tenderstem®