Recipes

Old-fashioned broccoli with pine nuts, crab and saffron butter

Old-fashioned broccoli, crab and saffron butter. Photograph: Patrick Browne

Paul Flynn's face
Paul Flynn
Sat Jun 5 2021 - 05:55
Serves: 2
Course: Side Dish
Cooking Time: 0 hr 45 mins
Ingredients
  • 250g broccoli
  • Salt and black pepper
  • Juice of 1 orange
  • A small pinch of saffron (strands or powder, less is more)
  • 100g cold butter, diced
  • ½tsp Dijon mustard
  • 100g crab meat
  • 1tbsp toasted pinenuts

1 Trim the broccoli evenly, making sure you keep as much of the stalk as possible, then cook for three minutes or so in boiling salted water till tender but not falling apart. Drain and let it sit on the side.

2 Meanwhile, bring the orange juice and saffron to a gentle simmer.

3 Mix in the butter bit by bit with a wooden spoon until it has all amalgamated (a whisk will only tangle and trap the saffron strands).

4 Add the mustard, followed by the crab, then season.

5 Divide the broccoli between two warm bowls, then spoon the crab sauce on top.

6 Top with a scattering of pine nuts and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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