Purple Sprouted Broccoli With Anchovy Sauce Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Purple sprouting broccoli600 Gram, trimmed
 Dried chili flakes1 Teaspoon
 Extra-virgin olive oil60 Milliliter
 Lemon1⁄2 , juiced
For anchovy sauce
 Whole milk450 Milliliter
 Garlic3 Clove (15 gm)
 Rosemary sprig1
 Salted anchovies8 (Or In Olive Oil, Drained And Rinsed If Salty)

Nutrition Facts

Serving size: Complete recipe

Calories 1155 Calories from Fat 760

% Daily Value*

Total Fat 83 g127%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 45 mg15%

Sodium 458.7 mg19.1%

Total Carbohydrates 58 g19.4%

Dietary Fiber 24.6 g98.5%

Sugars 23.8 g

Protein 46 g91.9%

Vitamin A 14.5% Vitamin C 51.6%

Calcium 98.3% Iron 4%

*Based on a 2000 Calorie diet

Directions

To make the sauce, pour the milk into a large pan.
Peel the garlic and add whole to the pan along with the sprig of rosemary.
Bring to the boil then reduce the heat and simmer very gently for 20 minutes or until the liquid has reduced to about 150ml.
Take off the heat and remove the sprig of rosemary - don't worry if there are leaves left in the milk.
Pour into a jug, add the anchovies and blitz with a stick blender until combined.
With the blender running, gradually add 60ml oil and blend to a smooth, glossy sauce with the consistency of double cream.
Don't let it get too thick - if it does, add 1-2 tbsp milk and blend again.
If you don't have a stick blender, use a food processor.
Half-fill a pan with water, bring to the boil, add the broccoli and cook for 3-4 minutes.
Drain under running water until cold.
Pat the broccoli dry with kitchen paper then toss with the chilli, oil and lemon juice.
Season with a pinch of salt and ground black pepper Transfer to plates and spoon over the anchovy sauce to serve.
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