Quantcast

Roman Style Purple Sprouting Broccoli

By Monica Shaw •


The season for purple sprouting broccoli has just begun and you have until early April to enjoy this vegetable at its seasonal best.   Monica shares what she loves about this vegetable, along with a recipe that celebrates its Roman connections.
 

Purple sprouting broccoli (or “PSB” as I affectionately call it) has been grown since ancient times and was a much loved vegetable of the Romans, who went on to cultivate the calabrese broccoli which we all know and love today. 
 

But the purple sprouting stuff continues to stand on its own.
 

I particularly like it for its leafiness, which have a kale-like quality that tastes delicious in a stir fry, added to a frittata or topped with a poached egg.
 
 
To celebrate PSB’s Roman connections, I’m sharing a recipe for “Roman style” Purple Sprouting Broccoli. You’ll find vegetables prepared this way all over Rome, and you can see why: it’s always good and works with just about any vegetable. But it’s especially good with purple sprouting.
 

Roman Style Purple Sprouting Broccoli

 
Serves 4
 
Ingredients
 
3-4 Tbsp olive oil
1 Tbsp minced garlic
2 dried chiles
salt and pepper
1 pound purple sprouting broccoli
Zest and juice of 1 lemon
Chopped parsley for garnish
 
Method

Cook the broccoli in a pan of boiling water for about one minute. When nearly tender, remove the broccoli and put them in a bowl of ice water to cool down. Remove from the ice bath and let drain in a colander. 

Put 2 Tbsp of olive oil in a large skillet over medium heat. When hot, add the garlic and chillies and cook, stirring occasionally, until the garlic is golden (a minute or two). Add the drained broccoli and raise the heat to high.

Cook, stirring only when necessary, until it begins to brown. Add the lemon zest and cook for another minute or two.

Serve hot or at room temperature. Just before serving, stir in the lemon juice, drizzle with some more oil, garnish with the parsley and serve. 
 

Inspired?  For more delicious broccoli recipes, visit Great British Chefs collection.

 

Comments


Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

Follow us on Twitter

Great British Chefs

@gbchefs

10 mins

For a superb lunch, @masonsknowstone's #veggie roll overs are hard to beat http://t.co/yLoVQbHU9n via @gbchefs http://t.co/3Elt5nEx46

Great British Chefs

@gbchefs

40 mins

Pork meatball recipe from @SiennaDorset is brimming with Italian flavours http://t.co/FSSBEWY7mU via @gbchefs http://t.co/wvcgrqzbmi

Great British Chefs

@gbchefs

1 hr

Celebrate #BritishPieWeek & make @PaulAinsw6rth's sweet raspberry meringue pies http://t.co/VgN7aKz78B via @gbchefs http://t.co/wptyjL2cxu

Great British Chefs

@gbchefs

2 hrs

Dissatisfied with cafe hot choc? Use @chocolateguide's recipe & make it as strong as you like http://t.co/uG2nc2CXF0 http://t.co/XaBtVglLew