Tempura Broccoli Stalks with Sundried Tomato Basil Chimichurri

Repurposed broccoli stalks dipped in tempura batter and cooked crispy served with a savory dipping sauce of sundried tomatoes, fresh basil, and olive oil. Featuring Custom Culinary® Sun-dried Tomato Pesto.

Made with:

9668 - Custom Culinary Sundried Pesto Sauce

What You'll Need

Yield: 1 sharable order

QTY	INGREDIENT
Tempura Broccoli Stalks
2 c.	Tempura batter, as prepared
6 oz.	Broccoli, stalks, shaved, ¼" thick
2 oz.	Lemons, whole, sliced, ¼" thick
4 oz.	Sundried tomato chimichurri (sub recipe)
¼ c.	Basil leaves, fresh

Sundried Tomato Chimichurri
2 lbs.	Custom Culinary® Sundried tomato pesto
1 c.	Parsley, Italian, chopped
½ c.	Vinegar, red wine
½ c.	Basil, chopped

PREPARATION

Tempura Broccoli Stalks

Preheat the deep fryer to 350° F.
Batter the broccoli slices in the batter.
Carefully put each slice of the battered broccoli into the oil.
Batter the lemon slices in the batter.
Carefully put each slice of the battered lemon into the oil.
Fry in batches for 1-2 minutes or until they are golden brown and crispy.
Carefully remove from the oil onto a wire rack or paper towels.
Season with salt.
Plate crispy fried broccoli and lemons and garnishing with basil.
Put the sundried tomato chimichurri into a ramekin and place on the side.
Serve.

Sundried Tomato Chimichurri

In a stainless steel bowl mix the ingredients together
Transfer to a covered storage container and refrigerate until ready to serve.