Saturday, February 16, 2008

purple sprouting broccoli


How tasty is sprouting broccoli? Not only does it taste fabulous but the colour is ace too. I could it eat it daily, smothered in butter or even better, tasty virgin olive oil.
The other night, to ring the changes, I tried cooking it in small amounts but equal quantities of  virgin olive oil, water and white wine, along with garlic, home grown leeks and wholegrain mustard. Earlier in the week, we ate linguine with sprouting broc and a warm green salsa - this sprouting broccoli dish is a simplified version.

Mustard Sprouting Broccoli - serves 2

  • 2 handfuls of trimmed sprouting broccoli

  • 2 small and tender leeks

  • large clove of garlic, sliced

  • 1/2 glass each of white wine, water and olive oil

  • pinch of chilli flakes or chopped chilli - optional

  • dessert spoon whole grain mustard

  • salt & pepper

  1. Slice leeks into 1" diagonals

  2. heat oil in shallow casserole or saute pan and add garlic and leeks

  3. heat until garlic has started to brown

  4. add chilli flakes if using

  5. add water and wine and shake pan

  6. add broccoli,  put on lid and continue to shake pan

  7. cook for 2-3 mins. The broccoli will sort of steam in the liquid

  8. when the broc is tender or however you like it, add mustard and seasoning and stir

1 comment:

  1. I love sprouting Broccoli, I did a quick lunch today by frying chunky cut Broccoli in scant olive oil, then added goats cheese and creme fraise, lots of black pepper and cashew nuts/sunflower seeds, then piled it into a wrap with rocket. It worked really well.