Tenderstem broccoli with peanut gochujang dressing

side dish · ⏱ 45 min · 4 portions · 25.0 g carbs / portion · vegetarian · allergens: gluten, peanut, soy

v5 · rb0e705f985 20260727Z1751 600 g tenderstem broccoli 34.5 ml olive oil 24.6 ml lime juice salt to taste 1 piece peanut 19.7 ml light soft brown sugar 19.7 ml soy sauce 50 g blanched unsalted peanut 🔥 preheat the oven to 160°C fan and line a small baking tray with parchment 🍳 make the sugar soy oil syrup and simmer until the sugar dissolves 🍳 glaze and cook the peanuts for 60–90 seconds, stirring all the while, until well coated 🔥 ⏱ 9 min bake the glazed peanuts, stirring halfway through ⏳ ⏱ 15 min cool and crisp up the peanuts 🔪 rough chop the peanuts for later 🔪 wash the tenderstem broccoli well 🍳 ⏱ 3 min steam the tenderstem broccoli until cooked through but with a slight bite 🌀 toss the steamed broccoli with olive oil, lime juice and salt 🌀 whisk the peanut gochujang dressing until smooth 🍽 arrange half the broccoli on a large serving plate 🍽 drizzle half the dressing over the broccoli 🍽 sprinkle half the peanuts over the broccoli 🍽 top with the remaining broccoli 🍽 drizzle the remaining dressing over the top 🍽 sprinkle the remaining peanuts over the top Tenderstem Broccoli 🎉 100 g smooth all-natural peanut butter 2 tsp gochujang 10 g fresh ginger 2 pieces garlic clove 2 pieces maku rut lime leaf 10 g chive 30 ml 15 ml lime juice salt 15 ml 5 ml 5 ml 15 ml 5 ml 10 ml half half remaining remaining
http://flowcooking.food/en-us/recipe/532/tenderstem-broccoli-with-peanut-gochujang-dressing/