- 450g purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 2 tbsp groundnut oil or vegetable oil
- 2 tbsp toasted sesame oil
- 5 garlic cloves, peeled and very finely sliced
- 1 tbsp toasted sesame seeds
Trim off any hard ends from the broccoli stalks as well as any very coarse leaves. Bring a large quantity of salted water to the boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.
Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil.
Serve immediately with the sesame seeds sprinkled over the top.
You can blanch the broccoli up to 8 hours ahead: tip the drained broccoli into a bowl of ice cold water to stop the cooking. Drain again and keep cool.