Broccoli with Red Capsicum Puree

Ingredients

• 500gms broccoli cut into florets
• 1 large red capsicum, chopped
• 1/2 cup of chicken stock
• 1 tablespoon white vinegar
• 1 teaspoon chopped tarragon
• 1 teaspoon horseradish cream
• serves 4

Directions

1. Boil, steam or microwave broccoli until just tender. Keep warm.
2. Dry fry garlic and pepper (use a little water to prevent burning). Cook for 2 minutes.
3. Pour in stock, vinegar, tarragon and horseradish. Bring to the boil, reduce heat, simmer for 5 minutes or until peppers are tender. Pour over broccoli.