Tenderstem^® broccoli & Mushrooms with Creamy Pink Peppercorn Sauce

The Date Night survey, recently carried out by Tenderstem® broccoli, revealed that Brits still enjoy their meat and two veg for a special meal together.

With 42% of people saying they would choose a juicy steak dinner for a date night meal, here’s a great accompaniment if you’re whipping up a special meal for your other half.

What’s more, with 40% of people regularly missing getting their 5 a day, this recipe includes 2 portions of vegetables to get you well on your way.

Preparation time

10 minutes

Cooking time

10 minutes

Serves

Nutritional information per serving

kcal 456
Fat 30g
Saturates 14.5g
Carbs 23g
Sugars 4g
Fibre 9g
Protein 15.5g
Salt Trace

Try with Frozen Tenderstem^®

Ingredients

1 tbsp olive oil or knob butter
250g mixed sliced chestnut
2 cloves garlic, crushed
200g Tenderstem^® broccoli, halved
2 tsp pink peppercorns, roughly crushed
3 tbsp dry sherry or vermouth
6 tbsp double cream
2 tbsp flat leaf parsley, chopped

Method

Heat oil in a large non-stick frying pan or wok, add mushrooms and cook over a medium-high heat for 5 mins until deep golden
Add garlic, Tenderstem^® broccoli and peppercorns, stir-fry for 3 mins before adding the sherry. Cook for 1 minute until sherry has evaporated. Add cream and bubble for 1 min until thickened. Stir through the parsley and serve.

More ways to cook Tenderstem^®

Preparation time

Cooking time

Serves

Nutritional information per serving

Method

Related recipes

Quiche al Pastrami by Chef Tarek

Tenderstem® broccoli Biryani

Donal Skehan's Nutty Tenderstem® broccoli Satay Noodles

This website uses cookies

Necessary

Performance

Marketing

Tenderstem^® broccoli Biryani

Donal Skehan's Nutty Tenderstem^® broccoli Satay Noodles