Broccoli with peanut crunch

Ingredients for 2 servings:

• 500 g broccoli
• 200 ml vegetable stock, instant
• 1 sugar cube
• 100 peanuts, unsalted
• 3 tbsp breadcrumbs
• 60 g butter
• some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean the broccoli and separate it into small florets. Bring vegetable stock to a boil with a little salt and the sugar cubes. Add the florets to the boiling stock and cook for about 5 minutes until al dente. Meanwhile, heat the butter in a nonstick pan and fry it with the breadcrumbs and peanuts until crunchy – not too hot, so the butter doesn’t burn and everything gets too brown. Drain the cooked broccoli in a sieve and serve with the peanut crunch. Serve with boiled potatoes or fried potatoes.