Purple Sprouting BroccoliPurple sprouting broccoli or PSB as its also known is just beginning to appear. It’s a delicious vegetable, quick and easy to prepare and incredibly versatile. PSB is packed full of vitamin C and is high in folic acid and many other essential nutrients.
One of my favourite ways of serving PSB is as a starter with a Hollandaise sauce, dipping the lightly steamed stems into the rich, unctuous sauce is a wonderful way to begin a meal. This is a sensual dish and as you would with asparagus is best eaten with your fingers, this is of course optional!
To prepare your PSB simply trim the dry end, the leaves are edible but remove any damaged ones. If your stems are particularly thick cut them in half through the length of the stem.
Purple Sprouting Broccoli
Purple Sprouting Broccoli with Quick Hollandaise
- 350g/12oz PSB, prepared as above
- 150g butter
- 3 large egg yolks
- 2 tbsp lemon juice
Steam your broccoli for approx 4 minutes.
Melt the butter in a small saucepan or the microwave, you need it to get to boiling point. Whizz the egg yolks and lemon juice in a blender. When the butter reaches the boil, slowly pour it in with the motor running until the sauce thickens. Season to taste with salt and freshly ground pepper, preferably white pepper.
Serve the broccoli with a small dish of hollandaise on each plate.
Tip
Don’t waste your egg whites you can use them for a meringue. Egg whites keep well in the fridge in a covered container and can also be frozen, be sure to make a note of how many whites you have though.
Quick ways with PSB
If you have a rasher of bacon, a small piece of chorizo or a couple of left over anchovies in your fridge chop them up along with a clove of garlic, gently fry in some olive oil until lightly browned then add some steamed PSB and toss to coat, finish with a small squeeze of lemon juice if you have some.