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Tenderstem broccoli & sweet potato filo rolls

Tenderstem broccoli & sweet potato filo rolls

These filo rolls are lovely with a sweet chilli dipping sauce, or put some in the fridge for lunch the next day

Makes: 8
Prep Time: 15 minutes
Cooking Time: 25 minutes

What you need:

  • 200g Tenderstem® broccoli stems cut in half depending on size to give 16 pieces
  • 3 tbsp olive oil
  • 125g sweet potato, peeled and very finely diced
  • 2 small shallots, finely diced
  • 20g blanched almonds, finely chopped
  • ¼ tsp ground cinnamon
  • ½ tsp ground cumin
  • 12g currants
  • ½ small lemon, grated zest and juice
  • Sea salt and black pepper
  • 1 packet filo pastry

To serve:

  • 125ml Bio Natural Yoghurt

What you do:

  1. Preheat oven to Gas 6/200C/400F
  2. Parboil the Tenderstem for 4 minutes, drain and set aside.
  3. Heat 1 tbsp of oil in a large frying pan and sauté the sweet potato for 5 minutes until almost tender. Add the shallots and almonds and cook for a further 5 minutes until both vegetables are soft.
  4. Stir in the spices and cook for 2 minutes before adding the currants, lemon zest and juice and seasoning.
  5. Cut the pastry into squares approx 15 x 15cms. Brush one sheet with oil and place a second sheet on top. Dot a good tablespoon of the sweet potato mixture in a horizontal line 2 cms from the top and place two Tenderstem stems on top, top to tail, overlapping if necessary. Roll over and turn the edges in, brushing with oil and roll into a cigar.
  6. Brush the top with oil. Repeat until you have 8 rolls. Bake for 12-15 minutes until crisp.

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Tenderstem

Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.

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