took this off Jamie oliver's book. thought it'll be a cool idea to try with other vegetables. He suggested a really simple way to prepare the beurre blanc sauce, a French sauce that usually goes with vegetables.
Beurre blanc sauce:
200ml good white wine, prefably Chablis.
170g cold unsalted butter, diced
1. Pour some boiling water into a thermos flask to preheat and clean it.
2. Pour the water away and sieve the flavoured wine into the thermos, adding all of the butter.
3. Put the lid on tightly, place a tea towel over the lid and shake the thermos for a few minutes.
4. Open it very carefully (in case of any hot steam escaping) and you should have a nice beurre blanc sauce. You can keep it in the flask to keep warm till you serve it with your broccoli.
As for this recipe, try to blanch the broccoli till they are slightly soft (Adjust accordingly) and then add some olive oil to a pan, heat it up and then grill/fry the broccoli for a one or two minutes just to 'extra'-flavour it. Will be good to experiment with other greens like asparagus...yumm..
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