Category: Broccoli, Purple Sprouting

This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.  ... Read more »

This dish is similar to a number of dishes on this site, however, I think of it as more of a side though you could serve it over rice for a main dish.   Quantities and proportions are very flexible. Use more or less curry paste, use green versus red (red is all I had when I made this), change up the vegetables. Double the recipe and use a whole can of coconut milk to serve 3-4. ... Read more »

This sauce is good on most any vegetable but here it enriches simply blanched collard raab and purple sprouting broccoli. ... Read more »

I am lucky to live a block from a local pizza shop that sells their fresh pizza dough. This pizza materialized one night when I had very little time and it was a winner. I used purple sprouting broccoli which is becoming more readily available. It is similar to broccolini in that the stems are tender and a prominent part of the vegetable. You can use broccoli raab here as well or regular old broccoli.... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.... Read more »

Use regular broccoli if you don't have purple sprouting broccoli--a delicious early spring, overwintered broccoli with tender leaves and stems.  In the Pacific Northwest green garlic--immature stalks of garlic--are often harvested at the same time as the overwintered broccoli so this is a lovely combination but regular garlic will work just fine!... Read more »

This the perfect thing to do with the first of the season purple sprouting broccoli. Tender, fragrant with garlic and addictive.... Read more »

This dish is loosely inspired by Kumi Rao of Ruchikala. Kumi cooks spectacular Indian Fusion food. I was MC'ing a cooking demo she did of a classic Indian vegetable dish that inspired this, much simplified version. You can substitute most any vegetable here, just make sure to cut it quite small and avoid watery vegetables like summer squash or tomatoes. Cauliflower would be wonderful here. Chopping the vegetables small and cooking over fairly high heat to brown the vegetables is what sets this dish apart.  My son proclaimed this the best broccoli he's ever had. . . he does love Indian spices/food . . . You could make a meal of this by serving it over rice or lentils and topping it with some yogurt or an egg. ... Read more »

Unlike this dish that uses the same three ingredients, this one is quick. Don't be tempted to skip the blanching step--it does add a few minutes to your prep but the results are worth it.  ... Read more »

You can vary the vegetables in this to suit what you have on hand. This comes together quite quickly. If you start cooking the rice the minute you come in the door you can be eating dinner 25 minutes later. I used some leftover cooked chicken in this version and potatoes instead of turnips. Firm tofu is a great addition as well.... Read more »

--adapted from Tender by Nigel Slater   This is satisfying dish and the anchovy adds a nice depth without being fishy.   Serves 3-4... Read more »

--adapted from Tender by Nigel Slater   This makes a lot of soup. I tend to freeze half for the following week. It’s delicious over jasmine or basmati rice or with a crusty piece of bread or as is.... Read more »

This combination, as do many, came about because my CSA had plenty of both leeks and purple sprouting broccoli. It came together quickly and is sweet and delicious. Purple sprouting broccoli stems can be fibrous and tough so take a bite of the raw stem and see if it's too tough. If it's tough, just peel back the skin with a sharp knife as you might on regular broccoli stems and then proceed with cutting the stalks in to 2-3-inch lengths.  ... Read more »

--adapted from Plenty by Yotam Ottolenghi   This has a long ingredient list and takes a little more time than some recipes here but it’s definitely worth it. I can’t make this very often because I just can’t stop myself from eating too much of it. And if you can’t make the green curry paste you can use a premade one—I especially like the Thai and True brand.   I've made this a time or two when I didn't have enough rice noodles so ended up cooking some potatoes, to which I added the broccoli and finished cooking them together. The combination works just fine.   Serves 4... Read more »

Purple Sprouting Broccoli also holds up well to longer, slow roasting or cooking methods. ... Read more »

 This is hardly a recipe, just a quick technique and the broccoli is like candy this way. Cut the broccoli, stems and leaves and all, into about 2-inch lengths. Sometimes you need to peel off some of the stems if they seem tough--usually you don't but taste it raw and if the stems seem a bit tough and fibrous peel off the outer layer.   Toss with olive oil and sea salt. Spread on a sheet pan and roast at 425 - 450 degrees, stirring once or twice until almost charred, about 10-15 minutes. Check often so you don’t burn them. ... Read more »

This is a variation on the classic Orecchiette with rapini and chili flakes. It’s quick and delicious. You can use fusilli or penne or other pasta shapes instead of the orecchiette. You can omit the Parmesan for a vegan version.  ... Read more »

Purple sprouting broccoli is one of the earliest spring crops in the Pacific Northwest. It's an old English variety and its small, tight purple heads and green stalks and leaves are gorgeous--all of which is not only edible but sweet and delicious. It's quick-cooking and suitable for a variety of dishes.   The stems can often be fibrous and a bit tough which you can test by taking a bite of it, raw. If it's tough and too chewy, simple peel the skin off the stems with a small paring knife. The stems below the skin will be perfectly tender.   It's simplest, but quite delicious, preparation is a quick sauté in olive oil with garlic or freshly grated ginger. It does well in a hearty bean salad or rice noodle and green curry dish, and it's beautiful and tasty on pizza.... Read more »

--adapted from Tender by Nigel Slater   This is a very quick, satisfying dinner. It's delicious with regular broccoli but even better with the tender purple sprouting broccoli that shows up in later winter/early spring at markets and year-round CSA shares. If using purple sprouting broccoli be sure to use the stems and leaves as they are part of the charm and are tender and sweet.  ... Read more »