Recipes. PEAS, EDAMAME BEANS AND TENDERSTEM BROCOLLI
Make this lovely little dish any day of the week, serve with quick mid-week meals, fold through lunchtime salads or cook it up as the perfect side dish to your vegan Sunday roast!
- Prep: 5 mins
- difficulty: easy
- cook: 5 mins
- serves: 4
- 150g edamame beans
- 250g frozen peas
- 250g tenderstem broccoli
- 1 tbsp light olive oil
- 1 tsp salt
Step 1. Trim the tenderstem in half make sure no one piece is longer than 7 –8cm and then place directly in boiling salted water on a rolling boil for approx. 2 minutes.
Step 2 . Use a slotted spoon to lift the tenderstem out of the water before they are fully cooked as there will be cooking carry over – check that the stems are al dente (cooked with a bite) and the florets are not limp then plunge into iced water (this means that the broccoli stops cooking immediately and remains bright in colour)
Step 3. Pour the olive oil into a saucepan and add the blanched tenderstem, peas and edamame beans, cook on a high heat for about 3 minutes, get lots of colour and season well with salt and pepper
Step 4. Great to go with vegan toad in the hole.