This tender stem vegetable adds colour to dishes and the hint that the long winter is coming to an end. Purple sprouting broccoli has a sweet earthiness and marries well with freshly grilled fish or a warm salad of anchovies and soft-centred boiled eggs.
This vegetable is easily prepared. Just trim any woody ends and discard the tough outer leaves, and quickly steam or boil in salted water.
This week we will use purple sprouting broccoli as a centrepiece dish. Serve with grilled chicken, salmon, or grilled halloumi cheese for a fresh and healthy meal.
Purple Sprouting Broccoli Recipe
Course: SidesDifficulty: Easy4
servings10
minutes15
minutesBlanched broccoli tossed in garlic, chillies, anchovies and fried. Served with eggs and sprinkled with croutons and extra anchovies.
Ingredients
450 g fresh tender purple sprouting broccoli stems
4 soft-centred boiled eggs
½ cup freshly baked bread croutons
½ clove garlic finely chopped
4 4 salted anchovy fillets
½ small red chilli finely diced
4 fresh basil leaves
Extra virgin olive oil
Sea salt and freshly ground black pepper
Directions
- Bring a medium size pot of salted water to a rapid boil.
- Blanch the broccoli for three minutes. Remove the broccoli from the pot and plunge the stems into iced water to stop the cooking process.
- Allow the stems to drain for five minutes.
- Heat a fry pan, large enough to hold the broccoli, to a medium heat. Add a good splash of olive oil.
- Add the garlic, chillies, anchovies and fry for two minutes until the ingredients become aromatic.
- Add the broccoli stems and toss well.
- Add the freshly torn basil leaves, season with salt and pepper and toss well.
- Place the broccoli on a large platter for serving.
- Take the eggs and slice in quarters and scatter around the platter.
- Sprinkle the croutons and add additional anchovies if your guest enjoy the flavour.
- Finish with a good splash of olive oil before serving. Enjoy.
