Three Ways with Bellaverde

THREE WAYS WITH Bellaverde (sweet stem broccoli)

RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Roasted, blanched, steamed or stir fried, Bellaverde has all the versatility of broccoli but with a more elegant appearance. Of course, regular broccoli will work just as well in the recipes below.

GINGER AND HOISIN Heat a little oil in a wok, add finely chopped ginger and cook for 30 seconds. Add the Bellaverde and cook for a further few minutes before adding a couple of tablespoons of soy and hoisin sauce. Continue to cook, tossing and coating the Bellaverde in the sauce for 2–3 minutes until cooked and well coated in the sauce.

ROASTED WITH LEMON AND PARMESAN Toss Bellaverde with a little extra virgin olive oil, lemon juice and zest and a generous pinch of salt. Spread on an oven tray and bake at 200°C for 15–20 minutes or until the broccoli is charred. Grate over fresh Parmesan cheese and serve.

ROASTED WITH LEMON AND PARMESAN Toss Bellaverde with a little extra virgin olive oil, lemon juice and zest and a generous pinch of salt. Spread on an oven tray and bake at 200°C for 15–20 minutes or until the broccoli is charred. Grate over fresh Parmesan cheese and serve.

GARLIC AND ROAST ALMONDS Blanch the Bellaverde in a large pot of salted boiling water then submerge in a bowl of iced water. This can be done ahead of time and will ensure the broccoli is a vibrant green when served. To cook, melt a generous knob of butter with a couple of garlic cloves (finely chopped) in a wok or large pan. Add the blanched Bellaverde and toss in the butter until the Bellaverde has heated through. Serve with sliced and toasted almonds.