Purple Sprouting Broccoli. That fancy broccoli cousin from out of town. Bouquet-worthy and richer in antioxidants than its greener relative. Sadly, however, she’s more nutritionally sensitive to cooking.
Natali Stajcic, owner of London’s almond milk kings, The Pressery, set me a challenge last week: What can we do with this year’s bumper crop that’s new and good? And how can we extract optimum goodness from PSB without the the digestive upset of eating it raw?
Marinating the broccoli, much like marinating kale, makes it far easier to digest. Plain old lush green broccoli works well here too.
THE MARINATED PSB SALAD:
Big bunch Purple Sprouting Broccoli
zest and juice 1 lemon
1tsp veggie stock
1tbsp boiling water
1-2 cloves crushed garlic
cumin seeds (toast me if you have time)
pinch of chilli flakes
slug of olive oil
bunch of coriander
handful flaked almonds, toasted
(optional) sliced red chilli
You’re so fine..
Chop the purple sprouting broccoli into small pieces – this allows the marinade to penetrate fully. I’ve been tempted to bung everything in my lovely assistant, the food processor, but have found the resulting broccoli is too fine, so knife and board is best here.
Mix and mingle.
Combine the lemon juice and zest with boiling water, vegetable bouillon, garlic, sea salt, chilli flakes, cumin seeds and tahini in a small jar or bowl and agitate until smooth.
Place the chopped broccoli into a sealed Tupperware container or pan with lid, cover with the marinade, and shake the shit out of it for a few seconds.
For 2+ hours, or even overnight. This allows the cell walls of the broccoli to break down and become more easily digestible and nutrient available.
Remove from the fridge and mix with your picked coriander and some fresh, chopped chilli for colour. Top with toasted flaked almonds.
This one, she’s a keeper (3-4 days in the fridge)
Make it filling.
Add some cooked quinoa and avocado.
The Fresh Ginger x