Olive Magazine
Charred purple sprouting broccoli with bagna cauda

Charred purple sprouting broccoli with bagna cauda

Published: February 3, 2015 at 10:57 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This is a delicious way to enjoy purple sprouting broccoli, at it's best in February. Serve this as a side dish, or toast some bread and pile it on top. You could add a poached egg, too, if you like.

Nutrition:
NutrientUnit
kcal420
fat42.6g
saturates13.7g
carbs2.4g
fibre3.8g
protein4.8g
salt1.1g
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Try this recipe for charred purple sprouting broccoli, then check out our purple sprouting broccoli in oyster sauce and more purple sprouting broccoli recipes.

Ingredients

  • 450g purple sprouting broccoli
  • olive oil
  • 100ml olive oil
  • 75g butter, softened
  • 1 tin anchovy fillets, drained and finely chopped
  • 6 cloves garlic, finely chopped

Method

  • STEP 1

    Make the sauce by putting the ingredients in a blender or food processor until smooth. Pour into a saucepan and heat gently, stir and cook for 10 minutes until the garlic is cooked and smells fragrant. Season with pepper and a little salt. Keep the sauce warm.

  • STEP 2

    Trim the broccoli and cut each piece into half or quarters lengthways. Steam for 6 minutes, then drizzle over some olive oil and rub it into the stems. Heat a griddle or heavy frying pan and cook the broccoli until it chars around the edges. Pile onto a platter and spoon the sauce over, or serve the broccoli with the sauce for dipping.

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