Ingredients:
3 tablespoons fresh orange juice
2 tablespoons butter
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon orange zest, finely grated
5 cups broccoli florets
water
1 pinch salt
1/4 cup hazelnuts, toasted
Directions:
Dry roast the hazelnuts in a clean skillet until golden and fragrant. Set aside then coarsely chop.
Place the orange juice, butter, honey, Dijon mustard and orange zest in a saucepan. Heat on medium heat until butter is melted. Boil gently, without stirring for about 2 minutes or until thickened.
In another saucepan, boil the broccoli in salted water for approximately 5 minutes, or until crisp-tender.
Drain broccoli well, transfer to serving bowl and add the orange juice mixture. Toss to coat.
Stir in the hazelnuts.
Servings: 4-5
Time preparation: 0 min.
Time total: 15 min.