Tenderstem® broccoli, Chantenay Carrot & Brussels Sauté
Method
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Prepare the carrots by trimming the tops and cutting in half if they are particularly thick. The brussel sprouts can be halved or quartered if large and the Tenderstem® broccoli stalks just need cutting into 2 or 3 smaller pieces.
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Place the butter in a large sauté pan or wok over a medium-high heat. Once it has melted, add the Chantenay carrots, brussels and sage. Sauté for about 5 minutes before adding the stock.
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Bring to the boil and cook gently for a few minutes. Add the Tenderstem® broccoli and toss or turn all of the vegetables around in the pan for up to 5 minutes until they are all nicely tender.
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Stir in the zest, season with salt and pepper and serve straight away.
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You could add some finely sliced cooked chestnuts to the sauté towards the end of the cooking time for an even bigger festive flavour.
More ways to cook Tenderstem®
