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Broccoli with Almonds   Veg    HT   ACC   25mins


Serves  4      Hot    Vegetables   Nuts   Vegetarian   Accompaniment  Eggless



675g/1-1/2    lb Broccoli, washed and trimmed

1            /4  teasp Nutmeg

25g/1oz Butter

50g/2oz Split Almonds

For the Sauce

25g/1oz Butter

25g/1oz Plain Flour

150ml/5fl.oz. Strong Vegetable Stock

150ml/5fl.oz. Single Cream

2 tbsp Lemon Juice

Salt and Black Pepper

1/4 teasp Sugar




1. Bring a large pan of salted water to the boil, add the nutmeg and broccoli and cook for 10-15 minutes, or until just tender.


2. Meanwhile, heat the butter in a frying pan, add the almonds and sauté on both sides until golden brown. Drain on kitchen paper and set aside.


To make the sauce


3. Melt the butter in a saucepan, sprinkle in the flour and cook, stirring, for 1-2 minutes. Remove from the heat and gradually add the stock, a little at a time, stirring constantly.


4. Return to the heat and slowly bring to the boil, stirring all the time. Reduce the heat and simmer until thickened.


5. Remove from the heat and stir in the cream, lemon juice salt and sugar to taste.


6. To serve - drain the broccoli well and transfer to a warmed serving dish.  Pour the sauce over the broccoli, sprinkle the browned almonds over the top and serve immediately.



More Vegetable Accompaniment  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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