Bimi® broccoli with flaked almonds, parsley and lemon butter sauce
This recipe with flaked almonds, parsley and lemon butter is great because the Bimi® broccoli can be partially cooked in advance and is then re-heated, very quickly, and finished in a nutty, zesty, crunchy and buttery sauce.
It’s special on its own, but also sits well next to other flavours — important if you serve this at a festive or celebratory meal, though it’s worth mentioning this one works well as a side dish for many other occasions too. Particularly good with turkey, beef or duck, or if you’re serving a whole fish for like salmon, bass or bream.
Prepare a steamer (you will need 2 or 3 tiers for this quantity) or a large saucepan of boiling water.
Steam the Bimi® broccoli for 4 minutes or blanch for 2 minutes so that the Bimi® broccoli is only partially cooked, bright green and still a little crunchy. Drain through a sieve or colander then leave for a minute or two under cold running water to stop the Bimi® broccoli from cooking further.
When ready to eat, put a large wok over a very high heat. Leave for 30 seconds so the wok is hot then add the cubed butter, which should melt and foam very quickly. Add the almonds, being careful not to burn them. When the almonds are turning golden and there’s a lovely nutty smell, pour in the lemon juice and then the Bimi® broccoli. This will cool the pan down a little, so ensure the hob is still at the highest setting.
Use tongs to toss the Bimi® broccoli through the buttery almonds. Add the parsley and transfer to a serving platter after just 60-90 seconds, making sure you scrape all the lemony, herby butter and almonds over the top. Serve immediately.