Purple Sprouting Broccoli is at its very best between February and April; the stems are edible too so no throwing them away, please!
![Broccoli Gratin Broccoli Gratin](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-7tODMbj4a2-6c2KArgWy0zX0tyoQfpGPdDJR-PkXcjbtCQ21utkDIcPoh5ZNxOh8ZrWH06N9zmrtalJVaof49gjCTxekdfpCu0AxALfid1oX3r795I_PevK-UOhvd_NNcAwBOPlBUw/s16000-rw/Broccoli-Gratin.jpg)
Broccoli Gratin
How to cook purple sprouting broccoli
Easy to prepare and cook, just trim any woody stem ends with a sharp knife and slice through thicker stems so it cooks evenly.
Rinse under cold water then either boil for around 5-7 minutes or steam for around 6-8 minutes, depending on the size of the floret.
I prefer to steam broccoli as it keeps its colour and also the vitamins are preserved rather than washing them down the drain after cooking.
![Purple Sprouting Broccoli Purple Sprouting Broccoli](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFl66q2JnxCLPhrFMxIwKmIrU1JvB7gytrsXgCK-Kn3XCUozvBySc-BJbGxVlQBiM3GuEIEFYRK4cR1Fkly_uVx4OUf1z3q_iBk2n1Bczvgp_l3RA5IhcLpZdvrsRTY6kxRIxZSYOXrk/s16000-rw/Purple-Sprouting-Broccoli.jpg)
Once cooked season with a little sea salt and it is truly delicious with butter a knob of butter and a squeeze of lemon juice.
A bit naughty but nice way to serve is to make my gratin with garlicky cream topped with crispy crumbs and Parmesan.
Purple sprouting broccoli can also be used in a quiche and is great in pasta dishes too.
Another favourite way is to do as Nigel Slater suggests; in a shallow pan, fry a little garlic and torn pancetta in olive oil.
Then add the purple sprouting broccoli which will take just 3 or 4 minutes to come to tenderness.
Add a scattering of Parmesan, grated finely, over the top and serve with thickly cut bread and butter.
![Broccoli Gratin Broccoli Gratin](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-7tODMbj4a2-6c2KArgWy0zX0tyoQfpGPdDJR-PkXcjbtCQ21utkDIcPoh5ZNxOh8ZrWH06N9zmrtalJVaof49gjCTxekdfpCu0AxALfid1oX3r795I_PevK-UOhvd_NNcAwBOPlBUw/s16000-rw/Broccoli-Gratin.jpg)
Broccoli Gratin
Ingredients
- 200g purple sprouting broccoli - washed and ends of stalks trimmed
- olive oil
- 1 fat clove of garlic - peeled and very finely chopped
- 300ml double cream
- 1 slice of bread whizzed into breadcrumbs
- sea salt and black pepper
- nutmeg
- a handful of freshly grated Parmesan
Instructions
- Start by lightly toasting the breadcrumbs in a dry frying pan over a low to medium heat.
- Stir to keep them moving so they don't burn. Once done set aside.
- Using the same frying pan add a glug of oil (about a tablespoon) and cook the garlic over a low heat; don't let it burn.
- Add in the cream, let it bubble for a couple of minutes until it reduces by about a third.
- Season with a little salt and black pepper and turn off the heat.
- Time to preheat the grill.
- Now steam the broccoli for about 6 minutes until the stalks are tender. Alternatively, you can cook in boiling salted water for about 4 minutes.
- Season with a little sea salt and lay them in a gratin dish.
- Reheat the cream mixture till it bubbles and then pour it over the broccoli.
- Top with the breadcrumbs and the Parmesan and a sprinkling of nutmeg.
- Drizzle with a little olive oil and pop under the grill for about 5 minutes until bubbling and golden. Serve immediately.
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Jan