From the Anchor Yeast Kitchen
Tenderstem Broccoli and Glazed Carrots
Prep 30 mins
Cooking Time
20–25 mins
Total 55 mins
Makes 4 portions
easy
Jump to Recipe
Save
Share
By
Anchor Yeast Kitchen
New to baking with yeast? Start with Dough Fundamentals in Learn.
Learn
Ingredients
200
g
Tenderstem broccoli
30
ml
Olive oil
( 1 Tbsp )
30
ml
Butter
( 2 Tbsp )
5
ml
Garlic clove, finely chopped
( 1 tsp )
5
ml
Salt
( ½ tsp )
5
ml
Black pepper
( ½ tsp )
30
ml
Parsley, chopped
( 2 Tbsp )
200
g
Baby carrots
15
ml
Butter
( 1 Tbsp )
10
ml
Sugar
( 2 tsp )
5
ml
Salt
( 1 tsp )
3
ml
Black pepper
( ½ tsp )
30
ml
Parsley, chopped
( 2 Tbsp )
Method
In a large pot, bring water to a boil. Add the broccoli and blanch for 2 minutes. Strain well and immediately submerge in an ice bath for 1 minute to stop the cooking process. Strain well and set aside.
Heat olive oil and butter in a large frying pan over medium - high heat. Sauté the garlic for about 2 minutes until soft. Add the broccoli.
Cover the pot with a lid on the pan and cook for a further 5 minutes, tossing occasionally. Season with salt and black pepper. Sprinkle chopped parsley before serving.
Place the carrots in a pot and add water just enough to cover. Bring to a boil over high heat then reduce to low - medium and simmer for about 10 - 12 minutes, until tender. Drain well.
In a large pan, melt butter and add sugar, salt, and black pepper. Stir until the sugar has dissolved. Add the cooked carrots and toss until evenly coated. Cook for 3 – 5 minutes. Sprinkle chopped parsley before serving.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
Shop Now
Reviews
There are no reviews yet. Be the first one to write one.
Leave a Review
Loved this recipe?
Join the baking club
New tested recipes and baking skills in your inbox - free.