Tender, vibrant and full of flavour, Tenderstem broccoli has long, slender stems and delicate florets with a slightly sweet, nutty taste. Best of all, there’s virtually no waste – the whole stem can be eaten, so there’s no need to trim or peel.
Ways to cook: Steam or boil for 3–5 minutes until just tender, roast with olive oil and seasoning for deliciously crispy edges, or stir-fry with garlic, ginger and soy sauce. It’s also fantastic grilled or charred on a barbecue, tossed through pasta, added to curries and noodles, or simply served as a side with a squeeze of lemon and a little butter.
A quick, versatile green that works with everything from Sunday roasts to speedy midweek meals.
