INGREDIENTS
450g broccolini (or broccoli florets to substitute)
2Tbs olive oil
Salt & pepper to taste
2Tbs unsalted butter
1tsp garlic, minced
1/2tsp lemon zest, grated
1-2Tbs fresh lemon juice
2Tbs pine nuts, toasted
METHOD
Preheat oven to 200 degrees
In a large bowl, toss the broccolini with the oil, salt, and pepper to taste
Arrange florets in a single layer on a baking sheet and roast, turning once, for 12 minutes or until tender
Meanwhile, in a small saucepan, melt the butter over medium heat
Add the garlic and lemon zest and heat, stirring for about 1 minute
Let cool slightly and stir in the lemon juice
Place the broccolini in a serving bowl, pour the lemon butter over it and toss to coat
Scatter the toasted pine nuts over top
Back to Real Farmer
For the next three months our focus for agri-chemical is on the following; fodder crops, pre-emergen...
East Coast Powersports Timaru (formally Timaru Can-Am) has been moving Mid and South Canterbury sinc...
Crop residues are a useful resource for returning nutrients and building carbon and organic matter i...
Surrounded by dairy farms in Culverden, Robbie and Anna Clark could be forgiven for feeling under si...
If there’s one thing aphids like, apart from feeding on young wheat and barley seedlings, it’s war...
Once seen as the “protein farm” for the United Kingdom with an ample supply of butter, cheese and ...