Charred purple sprouting broccoli with bagna cauda
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.
- 450g purple sprouting broccoli
- olive oil
- 100ml olive oil
- 75g buttersoftened
- 1 tin anchovy filletsdrained and finely chopped
- 6 cloves garlicfinely chopped
Nutrition: per serving
- kcal420
- fat42.6g
- saturates13.7g
- carbs2.4g
- fibre3.8g
- protein4.8g
- salt1.1g
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.