Susie Drage
Music, Art & Cookery
The Cookery Book
Creamy Broccoli With Trio of Pasta Veg & Walnuts


Creamy Broccoli With Trio of Pasta Veg & Walnuts
Serves 2
Preparation and Cooking 15 mins
This recipe uses spiralled fresh vegetables (from our garden)
They taste amazing and look so pretty.
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Ingredients
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Half a tub of Marscapone
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½ tbs Dijon mustard
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½ lemon, zested and juiced
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Large courgette for spiralising
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Medium size beetroot for spiralising (I used Golden, Purple and White Heritage Beetroots)
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Half a large carrot for spiralising
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2 tablespoons olive oil
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200g Tenderstem broccoli, each cut into 3 pieces
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100g frozen peas
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Large handful of toasted walnuts
Method
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Dry roast the walnuts in a frying pan, careful not to burn and cut into quarters with scissors.

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Mix the Marscapone, Dijon mustard and lemon juice, set aside.

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Spiralise your courgette either with a spiraliser or vegetable peeler and place in a covered bowl, well seasoned and microwave for 2-3 minutes. If using shop bought courgetti, follow the packet instructions.
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Alternatively, bring a large steamer pan of water to the boil. Once boiling add the broccoli, steam for about 4 minutes and then add both the spiralised carrot and beetroot and steam for a further 3 mins - remove from heat.
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Heat the oil in a large non stick frying pan and, once hot, tip in the spiralised courgettes and stir for a few moments then add the steamed vegetables and frozen peas. Toss around in the hot oil for a few seconds, then stir through the cremes fraiche mixture. 

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Serve immediately - this won't keep! Spoon into bowls and top with lemon zest, walnuts and a sprinkling of parsley.