How gorgeous is broccoli, and how incredibly versatile it is. Those little trees can be boiled, steamed, roasted and char grilled. They pair well with lemon and black pepper (delicious), but in this recipe we use oranges as they are plentiful right now. The oranges from our trees are the juiciest we have ever had – it must have been all of the rain last year. Oranges pair well with white pepper, did you know? So this recipe uses that for seasoning.
Just to make it even more delicious, we’ve added chickpeas to the mix. There is a bit of butter in this dish, but that’s Ok once in a while, right?
Broccoli with Orange Butter Sauce
500 g broccoli
0.5 cup cooked or tinned chickpeas, warm (optional)
2 orange, zest and juice
2 Tblspn verjuice
100 g butter
sea salt and white pepper, to taste
Steam the broccoli for 5 mins or so. Drain and arrange on a serving dish and scatter the chickpeas around the broccoli.
Put the zest and juice in a pan with the verjuice or wine. Bring to the boil and reduce to about half. Add half the butter and boil 20 – 30 seconds.
Remove from the heat and whisk in the remaining butter. Season the sauce and pour over the broccoli. Serve and enjoy.
recipe notes and alternatives
Toast some pinenuts, and scatter over the broccoli.
White wine can be used in place of the verjuice.