Purple sprouting broccoli with hazelnuts
Item 1 of 1
- Side
- 10
- 15 minutes
Josh Eggleton's purple sprouting broccoli recipe, with the wonderful contrasting textures of broccoli and toasted hazelnuts, makes for a simple, rustic broccoli side that will go perfectly with fine roasts as well as other vegetarian dishes. Josh further enhances the hazelnut flavour by toasting them and then adding hazelnut oil.
First published in 2015
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Ingredients
Metric
Imperial
- 1.2kg purple sprouting broccoli, woody bottoms trimmed
- 100g of hazelnuts
- 75ml of hazelnut oil
- 25ml of olive oil
- sea salt
SAVE RECIPE
Method
1
Bring a large pan of salted water to the boil (tasting like the sea). Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still have a crunch
- 1.2kg purple sprouting broccoli, woody bottoms trimmed
- sea salt
2
Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil
- 100g of hazelnuts
- 75ml of hazelnut oil
3
Toss the broccoli in olive oil and season with Maldon salt, place under a hot grill and turn after 1-2 minutes
- 25ml of olive oil
- sea salt
4
Don’t worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve
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