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Monday, 26 March 2007

Purple sprouting broccoli

I bought these at my local farmer's market over the weekend.
Choose your purple sprouting broccoli as you would asparagus. Crisp and snappy - good. Bendy and stringy - bad. Sadly, the batch I bought resembled the latter. I just chopped it up into 2cm bits and it was still pretty good, despite the fact it was probably older than Keith Richards.

I enjoyed this dish with Lily's delicious dill and potato concoction.

What you need
a few big handfuls of Purple sprouting broccoli cut into pieces
about a tablespoon of butter or olive oil
2 cloves of garlic - crushed
a handful of pine nuts
optional - Parmesan

Place broccoli in saucepan and pour a kettle of boiling water over the top. Boil for 1 minute. rinse with cold water and drain.
In a frying pan, dry roast the pine nuts until light brown. set aside.
Add butter or oil and garlic. As garlic begins to brown add the broccoli. Stir for 1 minute. add pine nuts. remove from heat. If you like you can grate some Parmesan on top. Add salt and pepper.

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