Purple Sprouting Broccoli
Arguably the most palatable brassica, the Big Purple was once known as ‘Italian asparagus’ due to its high level of toothsomeness. It’s in season in spring; it’s not the worst veg for retaining pesticides, but it’s not the best either: if you want to ingest as few chemicals as possible then go organic.
Nutritionally, broccoli scores high. Dr Frank Lipman identified it in The New Health Rules (Artisan) as one of seven foods to be eaten every week (the others being dark leafy greens, cauliflower, avocado, blueberries, eggs and walnuts).
Like all brassicas, purple sprouting goes well with any kind of pork. This includes roast pork, pork sausages, ham, bacon, pancetta, lardons, prosciutto/Parma ham and Jamón Ibérico.
A few suggestions:
ψ Whole boiled stalks with lemon butter or Hollandaise
ψ Roast with bacon and pine nuts
ψ Stir-fry with Chinese or Thai flavours; it goes well with black beans & beef
Crumble up the florets to create:
ψ A striking green risotto or pasta
ψ A green cheese sauce (very good if you use blue cheese)
Broccoli in tempura batter
Try this batter mix by Bhaji Man – they sent us a home tempura kit which was really, incredibly easy to use. After a lot of protesting, The Taster himself made tempura prawns and tempura broccoli — and everyone was looking forward to the prawns, but funnily enough it was the broccoli that really came out great. Serve as a starter with sweet chilli dipping sauce or whatever condiment you prefer
This is a short entry since The Taster has yet to create a full article on purple sprouting broccoli, but we hope it’s provided inspiration for some quick recipes. We do update entries, so check back any time. Click HERE for more ingredients.