You'd probably be surprised to hear that this recipe is part of my Scottish recipes for May! It might not surprise you, however, to hear that it is quite difficult to find vegan savoury recipes from Scotland! So when I found citrus vegetables it was a relief to find a delicious and simple vegetable recipe from Scotland!
It looks so simple, but actually it's a very lovely way to present and eat vegetables. Tying the carrots up in little bundles with chives is a great touch, but is fiddly so if you're just cooking for yourself then you may want to skip it. However, it is a cute way to present and portion vegies if you're feeding a family or a group of guests. The inspiration for this comes from "Rainbows and Wellies" The Taigh Na Mara Cookbook, which is full of traditional and modern Scottish recipes. I've modified it and added a very un-Scottish touch to it (I couldn't help myself!).
2 bunches broccoli
2 tsp sesame oil
Salt to taste
1. Slice the carrots into equal lengths (and do your best to make them all the same width). Place in a saucepan and zest a bit of the orange zest into the pan as well (about 1/2 tsp).
2. Juice the orange and add to the pan as well with enough water to just cover the carrots. Simmer, covered, until the carrots are just tender.
3. Use tongs or a slotted spoon to remove the carrots and leave the orange juice in the pan. Grab about 5-6 pieces of carrot and tie it into a little bundle (you'll break a few chives doing this but practice makes perfect and you'll develop a good technique).
4. Cut the broccoli into florets and steam until just tender.
5. Bring the orange juice back to a simmer and add the juice of the lemon and the sesame oil.
6. Mix the broccoli and carrot bunches together in a bowl (or serve separately on a plate if you like). Pour the hot orange and lemon juice over the top and mix through. Add cracked pepper and salt to taste. Serve immediately.
Serves 6 as a side.
This month I'm featuring lots of amazing recipes from Scotland!
Check out my other Scottish recipe posts: