Purple sprouting broccoli with salsa verde butter sauce

Purple sprouting broccoli with salsa verde butter sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g purple sprouting broccoli
salt
freshly ground black pepper

For the sauce

Quantity Ingredient
2 garlic cloves
3-4 anchovy fillets in oil
2 tablespoons baby capers
large bunch flat-leaf parsley
small bunch mint
100g butter
1-2 teaspoons dijon mustard
squeeze lemon juice

Method

  1. For the sauce, peel and crush the garlic, drain and roughly chop the anchovies, and rinse and drain the capers. Roughly chop the parsley and mint (you need about 3 times as much parsley as mint).
  2. Bring a large pan of salted water to the boil. Trim any coarse stalks from the broccoli. Add the broccoli to the boiling water and simmer until it is becoming tender, about 2–3 minutes.
  3. While the broccoli is cooking, heat the butter in a large frying pan or wok until beginning to brown, then add the garlic, anchovies and capers and cook for 1 minute. Remove from the heat and stir in the mustard, a little squeeze of lemon juice to taste, then the chopped herbs.
  4. Drain the broccoli in a colander as soon as it is ready and, while still warm, toss with the dressing and season to taste with salt and pepper. Serve at once.
Tags:
Leiths School of food and wine
cookery course
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