Tenderstem with ricotta and Parmesan recipe

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 343 calories / serving
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Tenderstem with ricotta, lemon olive oil and parmesan HERO

Steam the Tenderstem for 3-4 minutes until just tender.

While the Tenderstem is cooking gently break the ricotta into lumps and shave the Parmesan into nice curls.

Put the hot Tenderstem onto plates and dot ricotta over the top. Sprinkle on the zest and spoon on some lemon juice. Scatter the Parmesan over each serving. Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.

  • Ingredients

  • 300g Tenderstem broccoli
  • 175g fresh ricotta
  • zest of ½ lemon, removed with a zester rather than grated
  • juice 1 lemon
  • 50g parmesan
  • salt
  • freshly ground black pepper
  • drizzle of extra virgin olive oil
  • Energy 1420kj 343kcal 17%
  • Fat 32g 45%
  • Saturates 9g 45%
  • Sugars 2g 3%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 2.8g Protein 12g Fibre 2g


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