Ready to transform a humble vegetable into something truly special? This recipe is a game-changer, using leftover whey to create a side dish with an unforgettable tangy flavour. It’s a clever, zero-waste approach that celebrates seasonal produce at its best. Poaching broccoli in whey infuses it with a subtle, delightful zing you won’t find anywhere else. It’s a simple technique for an elegant result that will have everyone asking for your secret!
Ingredients
• 400g / 14 oz purple-sprouting broccoli
• 1 batch whey, from our home-made curds recipe
• 3 tsp sesame seeds
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Unsalted butter or extra virgin olive oil, for finishing
Instructions
1. Prepare the Broccoli: Trim about 2cm off the woody base of the broccoli stems. Pull off any coarse outer leaves, but keep the smaller, tender ones attached.
2. Toast the Seeds: Place a dry frying pan over medium heat. Add the sesame seeds and toast, shaking the pan, for about 30 seconds until fragrant and golden. Immediately tip them into a small bowl to prevent burning.
3. Heat the Whey: Pour the whey into a saucepan and bring it to a gentle simmer.
4. Poach the Broccoli: Carefully add the prepared broccoli to the simmering whey. If the liquid doesn’t cover it, add a splash of hot water. Simmer for 3 minutes until tender-crisp.
5. Serve: Using a slotted spoon, transfer the poached broccoli to a serving dish. Sprinkle with the toasted sesame seeds, sea salt, and pepper. Finish with a few knobs of butter or a generous drizzle of olive oil.
Nutritional Information
• Serving Size: 1 of 4
• Calories: Approx. 95 kcal
• Key Nutrients: Rich in Vitamin C, Vitamin K, and dietary fiber. A good source of folate and antioxidants.
Pro Tips
• If purple-sprouting broccoli is out of season, this method works beautifully with regular broccoli florets or broccolini.
• For a different nutty crunch, try swapping the sesame seeds for toasted slivered almonds or chopped cashews.
• Don’t overcook the broccoli. Keep it tender-crisp for the best texture, vibrant color, and nutrient retention.
• The leftover whey after poaching is full of flavour. Allow it to cool and use it as a base for soups or stocks.
FAQ
Q: What can I use if I don’t have whey
A: If you don’t have whey, you can create a similar tangy flavour by poaching the broccoli in vegetable broth with a generous squeeze of fresh lemon juice or a splash of apple cider vinegar. This will mimic the acidity of the whey and still yield a delicious result.
Q: How can I make this a complete vegetarian meal
A: To transform this side dish into a balanced main course, serve it over a bed of quinoa or farro. For a protein boost, top it with crumbled feta cheese, a soft-boiled egg, or a handful of roasted chickpeas or white beans.
Q: Is this whey poached broccoli recipe vegan
A: This recipe is vegetarian but not vegan because whey is a dairy by-product. For a fully vegan version, poach the broccoli in vegetable broth with a splash of lemon juice for tanginess and be sure to use extra virgin olive oil instead of butter for finishing.
