AuthorJustin GillamCategory

I love this, simple, tasty, fresh & so easy, can be use as a side dish to any meal or just a wicked snack for any time of the day, it would pair so well with a sexy bit of fresh Salmon or oven roasted chicken legs with more garlic, olives

Yields2 Servings

 4 Sprouting Broccoli
 100 ml Warm Water
 50 g Butter/Olive Oil for vegan option
 50 g Chopped Onions (small pieces use a blender if preferred just don’t puree, you want to add texture)
 2 Garlic Cloves, Crushed
 1 tsp Chopped Tarragon
 10 Fennel Seeds, Just a small pinch

1

Start with the Broccoli, I like to keep it rustic & not remove anything from the stalk but if your adding to a more refined plate, trimming the stalk, leaving just florets & cutting the stalk end at an angle will help you reach that professional restaurant look.

2

In a frying pan heat up a Tspoon of our own olive oil (careful not burn the oil), once hot place the raw Broccoli in the pan, 2 mins, your looking to just slightly brown the edges, really adds a nutty flavour to the broccoli.

Turn down the stove top a touch, drop in the chopped white onions, smashed garlic, fennel seeds, gentle cook for 1 minute tops! the fennel seeds should pop a little, such a great smell !!

3

Adding the water, butter, (olive oil for vegan) chopped tarragon, bring liquid to boil & cover quickly with a lid, if you don’t have one use a plate, baking tray anything that will trap those wonderful flavours & steam,

This will take only a minute to finish steaming, lift the lid off & smell that Aniseed treat… remove the Broccoli, it should still have a nice bite to it, meaning still firm, place on your plate/dish what ever look your going for, pour the reduced sauce over the top, you want the sauce to be reduced enough to be a little thicker & sticky, I like to Pimp it up with a small squeeze of lemon & a couple shaves of Parmasan or smelly dry mature hard cheese………..That’s it…. Done…Enjoy

Ingredients

 4 Sprouting Broccoli
 100 ml Warm Water
 50 g Butter/Olive Oil for vegan option
 50 g Chopped Onions (small pieces use a blender if preferred just don’t puree, you want to add texture)
 2 Garlic Cloves, Crushed
 1 tsp Chopped Tarragon
 10 Fennel Seeds, Just a small pinch

Directions

1

Start with the Broccoli, I like to keep it rustic & not remove anything from the stalk but if your adding to a more refined plate, trimming the stalk, leaving just florets & cutting the stalk end at an angle will help you reach that professional restaurant look.

2

In a frying pan heat up a Tspoon of our own olive oil (careful not burn the oil), once hot place the raw Broccoli in the pan, 2 mins, your looking to just slightly brown the edges, really adds a nutty flavour to the broccoli.

Turn down the stove top a touch, drop in the chopped white onions, smashed garlic, fennel seeds, gentle cook for 1 minute tops! the fennel seeds should pop a little, such a great smell !!

3

Adding the water, butter, (olive oil for vegan) chopped tarragon, bring liquid to boil & cover quickly with a lid, if you don’t have one use a plate, baking tray anything that will trap those wonderful flavours & steam,

This will take only a minute to finish steaming, lift the lid off & smell that Aniseed treat… remove the Broccoli, it should still have a nice bite to it, meaning still firm, place on your plate/dish what ever look your going for, pour the reduced sauce over the top, you want the sauce to be reduced enough to be a little thicker & sticky, I like to Pimp it up with a small squeeze of lemon & a couple shaves of Parmasan or smelly dry mature hard cheese………..That’s it…. Done…Enjoy

Pan Roasted Sprouting Broccoli, Tarragon, Fennel seeds