PURPLE SPROUTING BROCCOLI WITH ANCHOVY & HAZELNUT PESTO
Sweet, earthy, salty and bitter flavours combined, this is next level broccoli. Serve the rest of your pesto on the side - it's great for dipping bread in
Provided by Diana Henry
Categories Dinner, Main course, Starter
Time 1h15m
Yield 6 as a side or 4 as a main
Number Of Ingredients 16
Steps:
- Wash the artichokes thoroughly and remove any small, tufty bits. You don't need to peel them - just halve them lengthways if they're small, or cut into 2.5cm chunks if you're using larger artichokes. If you are not going to cook them immediately, put them in a bowl of water mixed with lemon juice to stop their flesh discolouring. If you're using leeks, trim them and cut into fat chunks.
- Heat oven to 180C/160C fan/ gas 5. Drain the artichokes, pat them dry and put them (or the leeks) in a roasting tin large enough to hold them in a single layer. Season and add the olive oil. Toss everything together and cook for 30-45 mins until the veg is completely tender.
- Meanwhile, make the pesto. Put the anchovies, garlic and hazelnuts in a food processor with some freshly ground black pepper. Blend while adding the olive oil. Taste, then add the lemon juice, tasting as you go. If it seems too thick, add a drop of water (you should be able to drizzle the mixture). Stir in the parsley.
- Trim the base of the chicory and separate the leaves; separate the radicchio leaves too, and tear them into pieces. Steam the broccoli until it is just tender (insert the tip of a knife to test for doneness). Pat dry with a tea towel (there's moisture on the surface after steaming, which makes it diffcult for the dressing to cling to it). Season the broccoli.
- Toss the artichokes or leeks gently with the purple sprouting broccoli, the leaves (including the watercress), 2 tsp lemon juice, the balsamic, olive oil and a little more seasoning. Tip onto a serving platter, spoon over some of the pesto and scatter on the hazelnuts. Serve the remaining pesto in a bowl.
Nutrition Facts : Calories 424 calories, Fat 38 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
BROCCOLI-AND-HAZELNUT-PESTO PASTA
Prep this easy plant-based pasta that's delicious at room temp, and you're one gingham blanket away from a picnic. A broccoli-hazelnut pesto comes together in seconds thanks to a food processor, and the starchy pasta water mixed in at the end helps to create a silky sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 10
Steps:
- Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
- Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.
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
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