Purple sprouting broccoli is a delicious and gorgeous alternative to the green heads found during the summer months.
Broccoli is famous for its glucosinolate content, which are phytonutrients that support all processes of detoxification within our bodies.
Purple spouting broccoli is high in vitamin C (1 cup offers 135% of the daily recommended value), so it can also help support your immune system. It also contains vitamins A and K, which help to support the metabolism of vitamin D. A pan of sautéed broccoli will provide you with all these bone supporting vitamins.
Griddled purple sprouting broccoli with peppers and walnuts
- roasted red peppers from a jar 2 large
- sweet smoked paprika ½ tsp
- garlic 1 clove, crushed
- lemon ½, juiced
- olive oil
- purple sprouting broccoli 350g, trimmed
- walnuts 40g
- sourdough bread charred to serve
Pat the peppers dry and dice them. Toss with the paprika, garlic, lemon juice, 1 tbsp olive oil and season.
Blanch the broccoli for 1 minute in a large pan of boiling salted water. Drain, pat dry, then toss the spears with ½ tbsp olive oil. Heat a griddle pan, then char the spears in batches until tender and smoky. When the broccoli is done, tip the walnuts in and toast for 30 seconds, tossing them in the pan.
To serve, put the charred broccoli on a plate, crush over the toasted walnuts with your hands, and add the red peppers, drizzling over the paprika oil from the bowl. Serve with some charred bread if you like.
Purple sprouting broccoli & kale gratin
- 400g kale
- 15g butter
- 1 small garlic clove , finely chopped
- really generous grating of fresh nutmeg
- 300g purple sprouting broccoli
- 500ml double cream
- 100g fontina , very thinly sliced
- 50g parmesan , grated
Heat oven to 200C/180C fan/ gas 6.
Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.
Heat the butter in a frying pan and add the kale and garlic.
Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.
Trim the broccoli and halve any thick stalks lengthways.
Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
Tip the kale into the base of a gratin or casserole dish and place the broccoli on top.
Season well and grate over some nutmeg.
Pour the cream over, then add both cheeses.
Bake in the oven for 30-35 mins or until golden and bubbling.
Broccoli pesto pasta with whipped lemon tofu – Mob Website
- 1 Broccoli
- 4 Cloves Garlic
- 30g Pine Nuts
- 20g Basil
- 280g Extra-Firm Tofu
- 3 tbsp Olive Oil
- 2 tsp White Miso
- 3 tbsp Nutritional Yeast
- ¼ tsp Garlic Powder
- 200g Spaghetti
- 2 Lemons
- To serve – Salt + Pepper
Using a food processor, a knife or a pestle and mortar, pulse the basil and pine nuts with a pinch of salt until just pulverised. You want to keep some of the pine nuts whole.
Using the largest side of a box grater, grate the whole broccoli, stem and florets, leaving only the very tough end. Grate the garlic on the smallest side.
Cook the broccoli and garlic in a large pan with about 3 tbsp of olive oil and a pinch of salt, on medium high, for about 8 mins until it’s starting to char.
Add the basil and pine nuts to the pan and cook for another 2-3 mins.
Meanwhile, cook your pasta as per package instructions. Drain and keep a cup of pasta water. Stir the pasta gently through the broccoli pesto in the pan. Add a splash of pasta water and plenty of olive oil.