PURPLE SPROUTING BROCCOLI ORECCHIETTE WITH AN ALMOND CRUMB
Showcase purple sprouting broccoli in this quick pasta dish. Anchovies, lemon and parsley impart a punchy flavour, while the crumb gives an irresistible crunch
Provided by Rosie Birkett
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- To make the almond crumb, blitz the bread in a food processor to coarse crumbs. Toast the almonds in a dry, non-stick frying pan until golden, then tip into a bowl. Heat the oil in the same pan over a medium heat, then add the parsley, rosemary, lemon zest and garlic, stirring constantly, for about 30 seconds. Add the breadcrumbs and fry until crunchy and golden, stirring constantly, for 3-5 mins. Tip into the bowl with the almonds, add a pinch of salt and stir to combine.
- Put the frying pan back on the heat and add the extra virgin olive oil and anchovies, stirring until the anchovies have melted into the oil, a couple of mins. Tip in the shallot, chilli and garlic and cook, stirring, for another 4 mins until the shallot has softened and is fragrant. Pour over the wine, and cook for another few mins until mostly evaporated, then remove the pan from the heat.
- Bring a large pan of salted water to the boil. Once at a rolling boil, add the broccoli stalks and boil for 2 mins, then add the leaves and florets and boil for a further 1-2 mins until tender. Use a slotted spoon to transfer from the water to a bowl of iced water. Keep the broccoli water on the boil.
- Tip the pasta into the broccoli water and cook following pack instructions until al dente. A couple of mins before it's cooked, put the pan with the anchovies back over a low-medium heat, remove the broccoli from the iced water and add to the frying pan, stirring to coat. Drain the pasta, reserving a cup of the cooking water, then turn the heat up under the frying pan and add the pasta and a good slosh of its water, tossing to combine. Squeeze over the lemon juice and stir in the parsley, then divide between plates and top with the almond crumb and grated parmesan.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
PURPLE SPROUTING BROCCOLI, LEEK & ALMOND TART
This stunning vegetarian tart is no trouble to make, as it's made with a packet of puff pastry
Provided by Celia Brooks Brown
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat a frying pan with a lid over a medium heat and add the oil. Cook the leeks, with the lid on, stirring occasionally until just tender - about 5 mins. Set aside.
- On a lightly floured surface, roll out the pastry and cut out a rough 26cm circle - use a big dinner plate as a template. Cover a baking tray with baking parchment, sprinkle the polenta or semolina over it, and place the pastry circle on top. Score a circle about 2cm from the edge. Spread the leeks out evenly inside the scored circle, then bake for 10 mins until the edges have puffed up. Remove from the oven and turn heat down to 200C/180C fan/gas 6. Bring a medium pan of water to the boil.
- Blanch the broccoli in the boiling water for 1 min, then drain and cool under running water. Drain again and arrange on top of the leeks. Mix together the crème fraîche, Parmesan, egg yolks and some seasoning, then pour evenly over the veg. Sprinkle with the flaked almonds. Bake the tart for 15-20 mins until golden. Serve warm or cold.
Nutrition Facts : Calories 565 calories, Fat 44 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.04 milligram of sodium
SPROUTING BROCCOLI, GREEN ROMESCO & ALMONDS
Serve this broccoli and green romesco as a starter or side dish. Topped with almonds, it makes a healthy and tasty accompaniment to meat or veggie dishes
Provided by Kyle Boyce from London Grind
Categories Side dish, Starter, Vegetable
Time 35m
Number Of Ingredients 12
Steps:
- To make the romesco, heat the olive oil in a saucepan over a low heat. Add the garlic and cook until golden. Carefully remove the garlic and discard, keeping the infused oil in the pan. Add the blanched almonds and cook until golden. Remove the almonds from the pan and set aside. Add the sourdough pieces to the pan and fry until golden. Remove toasted sourdough, pour out the infused oil and reserve.
- Whizz the toasted sourdough, almonds, green peppers, spinach, vinegar and infused olive oil in a blender until thick and pesto-like. Season to taste.
- Heat a grill or griddle pan to high. Toss all the broccoli with 1 tbsp olive oil, then grill, turning, for 10 mins or until tender.
- Spoon the green romesco over a large serving plate or four small plates and top with the grilled broccoli. Season and drizzle the broccoli with the lemon juice and remaining olive oil. Scatter over flaked almonds to serve.
Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
GARLIC-SESAME PURPLE SPROUTING BROCCOLI
This was my first time cooking purple sprouting broccoli (it came in my CSA box) and it turned out delicious. You can eat the entire vegetable, I just trimmed the ends of the thicker stalks and some of the leaves that were a bit wilted. Great healthy spring vegetable!
Provided by barbara
Categories 100+ Everyday Cooking Recipes Seasonal Spring
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.
- Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt.
- Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 9.4 g, Fat 15 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 38.8 mg, Sugar 2 g
BROCCOLI WITH ALMONDS
Broccoli with Almonds is a tasty dressed up side dish. Verna Puntigan, Pasadena, Maryland, shares the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 618mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
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