Recipes that make adding veggies easy…

As temperatures drop, breakfasts become toast instead of tomatoes, lunches lean towards bread and soup, and hearty dinners replace lighter meals. It’s an entirely human response to Winter, but one that can leave vegetables falling further down the shopping list.

Every winter, South Africans naturally gravitate towards warm, comforting meals, but in the process, vegetables are often the first thing to disappear from the plate. Tenderstem broccoli believes the solution isn’t convincing people to abandon comfort food but making it easier to build vegetables into the meals they’re already cooking.

Winter eating does not need to become a contest between comfort and nutrition. The more realistic answer is to make vegetables part of the comfort food itself. When greens belong in the curry, soup, breakfast bake or toasted sandwich, eating them no longer depends on anyone feeling virtuous.

Try these delicious recipes by Tenderstem Broccoli:

Creamy Curried Tenderstem Soup

Ingredients:

• 500g Tenderstem broccoli
• 3 Tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp fresh ginger, minced
• 4 cups vegetable stock
• 1 Tbsp curry powder
• 1 Tbsp red curry paste
• 1 tsp coriander powder
• 1 tsp turmeric powder
• ½ tsp cumin
• 1 can coconut cream

Method

1. Heat the oil in your soup pot.
2. Add the onions and sauté until golden.
3. Stir in the garlic and ginger and sauté for another minute or two.
4. Add the Tenderstem broccoli and vegetable stock.
5. Bring to a boil, then lower the heat to a simmer.
6. Stir in the curry powder, curry paste, coriander, turmeric, and cumin.
7. Place the lid on the soup and let it simmer for about 20 minutes.
8. Remove from heat.
9. Using a stick blender, blend the mixture (leaving nice chunks of Tenderstem® broccoli).
10. Pour in the coconut cream and reheat the soup.
11. Serve in bowls, garnished with coriander and crusty bread.

Tenderstem, mushroom, & garlic butter baby potato tray bake

Ingredients:

• 1kg baby potatoes
• 125g butter, melted
• 30ml olive oil
• 2 cloves garlic, finely chopped/grated
• Rind of a small lemon, finely grated
• A small handful of fresh parsley, finely chopped (save half for garnish)
• Salt & pepper
• 250g portabellini mushrooms
• 300g Tenderstem® broccoli
• Olive oil, for drizzling

Method

1. Preheat oven to 220℃
2. Place the potatoes in a large pot and cover with salted water.
3. Bring to a boil and cook until tender. Drain and set aside.
4. Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, and parsley in a medium bowl, and season with salt & pepper. Set aside.
5. Arrange the potatoes in a large oven tray, then use the back of a spoon to gently smash them.
6. Add the mushrooms and Tenderstem broccoli, then drizzle with the butter mixture and season with salt & pepper.
7. Bake for 15 minutes or until the potatoes are golden brown.
8. Scatter with parsley and serve at once.

Roasted Tenderstem with Creamy Herbed Samp

Ingredients:

• 1 packet Tenderstem broccoli
• 15g butter
• Salt and black pepper, to taste
• 2 cups samp (soaked overnight and rinsed
• 3 cups water or chicken stock (for cooking)
• 100g butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• ½ cup red & green peppers, diced
• 1 cup fresh cream
• 2 Tbsp fresh parsley, chopped
• 1 tsp thyme (fresh or dried)
• 2 tbsp Cremora, for thickening
• Salt and black pepper, to taste
• Chakalaka, for serving (optional)

Method

1. Rinse the soaked samp, place it in a large pot, cover with water, and bring to a boil.
2. Simmer for 1.5 – 2 hours until soft. Drain excess water.
3. In a separate pan, heat the butter and sauté the onions, peppers, and garlic until soft and fragrant.
4. Add the sautéed vegetables, thyme, and parsley to the pot of soft samp.
5. Pour in the fresh cream and stir in the creamer and stir well to combine.
6. Simmer on low heat for 10–15 minutes, stirring occasionally, until the mixture is thick and creamy.
7. Season to taste and keep warm.
8. Heat the butter in a pan over medium-high heat, and season the Tenderstem® broccoli with salt and pepper.
9. Add the Tenderstem® broccoli to the pan, and stir-fry until just tender (4-6 minutes)
10. Serve samp, topped with Tenderstem® broccoli and a dollop of chakalaka (if using).