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Broccoli with beans and hazelnut

If you’re looking for a special side-dish to go with your main course, try this steamed Broccoli with beans and hazelnut! It’s quick and easy to make (max 10 minutes) - fits well in a festive menu (Thanksgiving, Christmas, Easter, Anniversaries etc). It goes particularly well with roast lamb.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g Tenderstem broccoli
  • 30 g blanched hazelnuts
  • 2 cloves of garlic
  • 2 Tbsp olive oil
  • 100 g red onion
  • 30 g anchovy from jar
  • 100 g canned drained white beans ( haricot or cannellini)
  • Salt pepper, lemon juice

Method
 

  1. Cut off the woody ends of the broccoli then blanch them in lightly salted boiling water for about 4 minutes. Drain and keep warm.
  2. Roughly chop the nuts, then dry-fry them in a frying pan. Transfer them to a plate.
  3. Cut the onion in half, then slice into thin strips. Roughly chop the garlic. Heat the oil in a frying pan and gently cook the onion and garlic until they soften. Add the chopped anchovies and the drained beans. Cook for another 5 minutes, until the anchovies become mushy. Season with salt and pepper.
  4. Arrange the broccoli on a serving plate and spoon the onion mixture on top, then scatter with the nuts. Finally, squeeze the lemon juice over the dish.