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purple and white sprouting broccoli has become my new kale. it’s all i can eat lately – i love the stuff.
sprouting appears in early spring and right now, it’s piled high on the tables at london farmers’ markets … after this winter, i’m definitely ready to cook some new veg and i haven’t seen the first asparagus and radishes yet. but sprouting is delicious. as far as i know, it’s not grown in the U.S. (if it is, i have never seen it before). it has a more subtle flavor than regular broccoli, and it’s much more tender. i also think it’s quite photogenic.
i’ve been using nigel slater’s tender vol. 1 as my guide for preparing it. nigel suggests a citrusy hollandaise-type sauce, but most often i prepare it as you see above: steamed for 3-4 minutes (depending on the thickness of the stalk), piled onto a warmed plate with a shower of parmesan, lemon zest, good olive oil and salt and pepper. i love eating this topped with a fried egg, which adds a bit of richness and makes it a meal. if you are more ambitious than i am, you can see nigel’s recipe from the guardian here.