Purple Sprouting Recipes

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A Puff Pastry Of Purple Sprouting Broccoli & Asparagus With A Herb Hollandaise

Fettuccine With Purple Sprouting Broccoli

Purple sprouting broccoli with butter and lemon

A Puff Pastry Of Purple Sprouting Broccoli & Asparagus With A Herb Hollandaise

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Purple sprouting broccoli is under-rated, but it is a very delicious vegetable, and all parts can be eaten, the florets, stalk and leaves. This recipe is from Agaric in Ashburton.

250g all butter puff pastry
225g trimmed and washed purple sprouting broccoli
500g asparagus, trimmed and ends peeled
1 whole egg
250g unsalted butter
Juice of half a lemon
Salt and smoked paprika
2 tbsp chopped herbs (chives, sorrel, parsley, dill)

Serves: 2 People

Put herbs, lemon juice, egg and seasoning in blender. Melt the butter. Start blending and gradually pour in the hot butter. Put into a saucepan and continue cooking on the stove until thick. Keep warm until needed to serve. Preheat oven to Gas 8. Roll out puff pastry into oblong about 20 x 7.5cm. Cut into 4 neat oblongs 5 x 7.5cm and rest for 30 minutes. Place on a baking tray and bake in a hot oven for 10 - 15 minutes until golden brown. Remove and keep warm. Put the purple sprouting broccoli and asparagus in a steamer for 5-8 minutes until the stalks are just tender and still have their colour. To assemble the dish, split the puff pastries. Place the vegetables on the base, coat with hollandaise, replace the puff pastry lid and serve.

Fettuccine With Purple Sprouting Broccoli

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1 onion, finely diced
1 organic garlic clove, finely chopped
4 anchovy fillets, finely chopped
2 tsp capers, rinsed and chopped
1 tsp rosemary leaves
1 tsp chopped flat leaf parsley
4 tsp extra virgin olive oil
285g/10oz purple sprouting broccoli
450g/1lb fresh fettuccine
½ lemon, juice only
salt and freshly ground black pepper
parmesan shavings, to serve

Cook first six ingredients in the olive oil, until the onions have softened without colouring.
Meanwhile, boil the broccoli in plenty of boiling salted water for 2 minutes, add the fettuccine and stir for 3 minutes - remove and drain when the pasta is cooked (the broccoli will have broken up slightly).
Place the pasta and broccoli in a bowl and combine with the hot dressing; add lemon juice and season to taste. Serve with shavings of parmesan.

Purple sprouting broccoli with butter and lemon

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Purple sprouting broccoli is delicious enough to be a first course on its own. Eat it asparagus-style with your fingers, discarding any tough ends. Per person, allow four to six stems, according to size. Steam gently until tender – do not overcook. Sprinkle the heads lightly with lemon juice. Serve immediately on warmed plates with a little pot of melted, unsalted butter for dipping.

From www.telegraph.co.uk