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Broccoli parcels with carrot ribbons and basil dressing (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



8 heads of purple sprouting broccoli 2 sheets of filo pastry, each cut into 4 squares 55g/2oz unsalted butter, meltedFor the dressing1 tsp white wine vinegar1 tsp dijon mustard1 egg yolklarge sprig of fresh basil2 tbsp olive oil½ carrot, peeled



Method



1.Pre-heat the oven to 220C/425F/Gas 72. Bring a pan of water to the boil. Blanche the broccoli heads in the water for 6-8 minutes, or until just tender and drain well.3. Brush the filo pastry squares with the melted butter and wrap the broccoli florets in the pastry, to form a cone shape, so that the top of the floret sticks out.4. Bake in the oven for 3-4 minutes or until crisp and golden.5. To make the dressing, place the vinegar, mustard, egg yolk, basil and olive oil into a mini food processor and blend until smooth.6. Shave the carrot using a vegetable peeler to form ribbons.7. Serve the broccoli parcels with the carrot ribbons and basil dressing.