Time: 35 min.
Complexity: easily
Servings: 6

Broccoli is baked in the oven until tender on the inside and crispy on the outside. Toss it with cashews for crunch, chopped jalapeño for a pleasant kick, and fish sauce to infuse it with the flavors of Southeast Asian cuisine. Use not only the florets but also the equally valuable broccoli stems.

Ingredients:

• 1 large head of broccoli (about 700 g), peel the thick stems
• 3 tablespoons of vegetable oil
• 2 tablespoons chopped salted cashews
• 1 tbsp Asian fish sauce
• 1 tbsp freshly squeezed lime juice + wedges for serving
• 1 tbsp chopped fresh cilantro or mint
• 1 tbsp. l. chopped jalapeno

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, fish sauce, cashew nuts, lime, jalapeno pepper, cilantro, mint

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Cut the broccoli florets into 1-inch (2.5-cm) pieces and slice the stems crosswise into 1-inch (1-cm) thick pieces. Place in a large bowl and toss with oil and 1 tablespoon of water. Place on a baking sheet and roast, stirring once, until the broccoli is tender and lightly toasted, 20 to 25 minutes.
Step 3
• Transfer to a bowl and toss with cashews, fish sauce, lime juice, cilantro, and jalapeño. Serve with lime wedges.

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