Ravinder Bhogal’s Purple Sprout Broccoli Recipes | Food

If you’ve grown tired of eating winter roots, you’ll be happy to see broccoli sprouting purple: it tastes of the promise of spring and sunnier days to come. Blanch it, steam it, grill it, or roast it – PSB can withstand the strongest flavors and still hold its own.

Roasted broccoli with spelt, cashews and ginger-miso dressing

This grain salad makes the most of British ingredients like spelt, broccoli and kale. The Japanese-inspired dressing is versatile enough to use with all kinds of vegetables.

Homework 10 minutes
Cook 1 hour
It serves 4

200g speltrinsed and drained
150g kale
300 g purple sprouted broccoli
1 tonSesame oil
1 ton
bsp rapeseed oil

for the dressing
2 tonsbsp white miso
1 ton
bsp light soy sauce
2 tons
bsp rice vinegar
1 ton
sp mirin
2 tons
grated ginger
1 ton
Sesame oil
60 ml rapeseed oil

50g cashew nutsyestoasted and coarsely chopped
3 spring onionstrimmed and thinly sliced

Whisk all the dressing ingredients until emulsified.

Put the rinsed spelled in a large saucepan with plenty of boiling water and cook for 20 minutes, until tender. Add the kale during the last three minutes of the cooking time. Drain, rinse, and toss with half the dressing while still warm.

Heat a griddle over high heat; he wants her very hot. Toss the broccoli in both oils, then place it on the griddle and cook for about eight minutes until tender and lightly charred.

To serve, transfer the spelled to a serving plate, then arrange over the broccoli. Drizzle over the remaining dressing and sprinkle with the cashews and chives.

Roasted broccoli with almond and anchovy sauce and lemon sauce

Spicy anchovies are the real hero of this sauce. Combined with creamy almonds, earthy broccoli, and refreshing citrus, the sauce is addictive. If you want to make a meal, add orecchiette pasta to the mix.

Homework 25 minutes
Cook 10 minutes
It serves 6

500 g purple sprouted broccolitrimmed, large pieces cut in half lengthwise
Extra virgin olive oilto drizzle

for the sauce
100 g blanched almonds
60 g white sourdoughtorn
8 anchovy fillets in olive oildrained
2 tonsbsp extra virgin olive oil
1 ton
bsp sherry vinegar
sea ​​salt and pepper

For the lemon sauce
2 lemons
1 red onionvery finely chopped
1 small garlic clovecrushed
1 bunch of flat leaf parsley leavesvery finely chopped
½ bunch of mint leavesvery finely chopped
1-2 tonssp pul biber or dried chili flakesprove
125 ml of extra virgin olive oil
50 g blanched toasted sliced ​​almonds

For the almond-anchovy sauce, place the almonds and bread in a small pot with enough boiling water to cover. Let stand for 15 minutes to soften. Drain, reserving 100ml of the soaking liquid. Put the almond mixture in a high speed blender with the anchovies, oil, vinegar and reserved liquid. Blend until very smooth, then season to taste.

Put a griddle on high heat. To make the sauce, finely grate the zest of one of the lemons and set aside. Next, peel both lemons by cutting off the top and bottom, then stand them upright and cut the pith from top to bottom with a sharp knife, turning them as you go. Chop the meat into large pieces and put it in a bowl. Now add the grated zest, onions, garlic, parsley, and mint, and stir. Season well with sea salt and freshly ground black pepper, chili or pul biber and toss gently with the olive oil.

Drizzle broccoli with oil, season, then cook on the griddle until tender. To serve, smooth the almond sauce onto a plate, top with broccoli, and pour over the sauce. Sprinkle with toasted almonds and serve immediately.

Pickled Sprouted Broccoli Stems

This zero waste pickle is great to serve alongside curry and noodle dishes.

Homework 5 minutes

Remains of broccoli stalks sprouting purple (i.e. trimmings from other broccoli dishes)
2 teaspoons of soy sauce
2 teaspoons of sesame oil
Chili flakes or gochugaru
A pinch of powdered sugar
Sesame seeds

Take any leftover stems you have and peel them with a potato peeler to remove the tough outer layer. Using a sharp knife, cut each into matchsticks. Bring a pot of salted water to a boil and cook the stems for one minute.

Remove with a slotted spoon and transfer to a bowl of ice water. Drain, put in a bowl, and then season with soybean, sesame oil, a quarter teaspoon of gochugaru or chili flakes, and a pinch of powdered sugar and salt. Mix and sprinkle some sesame seeds on top.

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