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
Would you like to know how you can best influence your lambing percentages and achieve a higher twin...
Almost a decade ago Eiffelton dairy farmers Sara and Stu Russell, with farm owners Richard and Diana...
Strategically and at a governance level the Ruralco co-operative has been unwavering in its focus to...
For the next three months we are looking at the final sprays for finishing off our cereal and grass ...
Born out of a need to find a solution to their daughter’s dairy intolerance, Kirwee farmers Matt an...
Early on in 2023 the Mid Canterbury Rural Support Trust identified the need to continue building our...