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Purple sprouting broccoli with Parmesan & herbed crumbs

Purple sprouting broccoli with Parmesan & herbed crumbs

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(1 ratings)

Prep: 15 mins - 20 mins

Easy

Serves 6
A superhealthy accompaniment to your Sunday roast

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition purple sprouting broccoli with parmesan & herbed crumbs

  • kcalories206
  • fat15g
  • saturates4g
  • carbs10g
  • sugars0g
  • fibre4g
  • protein7g
  • salt0.64g
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Ingredients

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g white breadcrumbs
  • sea salt and freshly ground black pepper, to season
  • 1 tbsp chopped thyme leaves
  • 25g grated Parmesan (or vegetarian alternative)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 700g purple sprouting broccoli

    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…

  • a little olive oil, to drizzle

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lemon wedges, to garnish

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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Method

  1. 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.

  2. 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.

  3. Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.

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Comments (1)

kellyesue's picture
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Nice recipe, simple. I subbed in parsley for thyme to make it a bit more summery, was a hit.

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