Braised Broccoli in Cream and White Wine Sauce

My first boyfriend had a vegetarian single parent mother. Every night he would cook her a hot meal after she finished work, something that struck me as pretty impressive at the age of 18.  He taught me how to make this gorgeous sauce which can also be cooked with a mixture of mushrooms and piled onto steaming brown rice to make an extremely moreish vegetarian stroganoff.


Chestnut or Chantarelle mushrooms
a head of broccoli chopped
a couple of handfuls of peas
finely chopped rosemary, sage and parsley
2 tbsp soured cream
1/2 litre vegetable stock
a few rasps of nutmeg
1 tsp Dijon mustard
1 shallot finely diced
1 clove of garlic crushed
a knob of butter
a pinch of smoked paprika
a large glass of white wine
grated Parmesan


  • Bring a large pan of salted water to the boil and boil the penne according to the instructions on the packet. Drain most of the water away and return to the pan.
  • Melt the butter in a large frying pan and gently saute the shallot and garlic.
  • Add the mushrooms and broccoli and fry for about 5 minutes.
  • Turn up the heat and add the stock. Cook over a high heat until most of the liquid has dissolved.
  • Add the herbs and the paprika. Slosh in the wine and when this has evaporated add the cream and the peas.
  • Stir in the mustard and the nutmeg.
  • Grate over the Parmesan and mix with the cooked penne.
  • Serve immediately

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