Purple sprouting broccoli with Parmesan & herbed crumbs
A superhealthy accompaniment to your Sunday roast
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 20 mins
Vegetarian, Super healthy
- Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
- Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
- Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.
Purple sprouting broccoli with parmesan & herbed crumbs
206 kcalories, protein 7.0g, carbohydrate 10.0g, fat 15.0 g, saturated fat 4.0g, fibre 4.0g, salt 0.64 g
Recipe from Good Food magazine, April 2004.
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http://www.bbcgoodfood.com/recipes/3026/
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Ingredients
- 25g butter
- 4 tbsp olive oil
- 50g white breadcrumbs
- sea salt and freshly ground black pepper , to season
- 1 tbsp chopped thyme leaves
- 25g grated Parmesan (or vegetarian alternative)
- 700g purple sprouting broccoli
- a little olive oil , to drizzle
- lemon wedges, to garnish
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 20 mins
Vegetarian, Super healthy
A good source of calcium, folic acid and vitamin C, and it counts as 1 of 5-a-day.
Ingredients
- 25g butter
- 4 tbsp olive oil
- 50g white breadcrumbs
- sea salt and freshly ground black pepper , to season
- 1 tbsp chopped thyme leaves
- 25g grated Parmesan (or vegetarian alternative)
- 700g purple sprouting broccoli
- a little olive oil , to drizzle
- lemon wedges, to garnish
Purple sprouting broccoli with parmesan & herbed crumbs
206 kcalories, protein 7.0g, carbohydrate 10.0g, fat 15.0 g, saturated fat 4.0g, fibre 4.0g, salt 0.64 g
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26 May 2011
KellyeSue rated and commented on this recipe
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