0 comments / Posted on by Garth Gulland

This week we decided to showcase the wonderful taste of purple sprouting broccoli.

Its tender crisp stems and soft flavoursome top provide a powerful nutritional kick to ones diet, it contains vitamin c, calcium, folic acid, iron and dietary fibre. It's also purple..PURPLE!

The recipe that follows lifts the purple broccoli's flavour to another level by adding a little spice and some citrus.

So how do you make it? Lets find out.  You can also order all other ingredients from our online store (see links below).

 

You will need:

500g Purple Sprouting Broccoli (vary the recipe if you have less)

Zest and Juice of 1 Clementine

1/4 tsp of sea salt flakes

1 heaped tsp of dijon mustard

2 x 15ml tbsp of olive oil

1 x red chilli 

 

Method:

Bring a pan of water to the boil. This will be for the purple sprouting broccoli. Once at the boil please add salt to taste. 

Whilst you're waiting for the water to boil get your clementine and finely grate the peel (use a very fine grater, it helps). Take half of that zest and pop it into a bowl and put the other half to one side for now. To said bowl add the juice from the now naked clementine, the sea salt flakes, Dijon mustard, olive oil and very finely chopped red chilli (if you like it hot then leave the seeds in, if you are a spice wimp then take them out and plant them, prey and see if you can grow a chilli plant. I bet you can't)

Gently whisk the mixture together.

Once your pan of water is brought to the boil pop the purple sprouting broccoli into the pan and cook for 2 minutes, until just about tender leaving the broccoli still with some crunch. 2 minutes is a rough estimate, it can differ depending on size of stems and time of year. You might have to try a piece but make sure no-one is looking. If they complain, just say its essential and all the big chefs do it.

Once the broccoli is at this state, drain the water from the pan and leave it in the hot dry pan. Add the dressing to the broccoli and toss gently, sprinkle the remaining clementine zest, transfer to the plate and serve.

If you're feeling adventurous you can cut open up a pomegranate and scoop out some of it's jewels and scatter them onto to the broccoli.

Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to
5 days. Eat cold.

 

 

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