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Fricassee of Purple Sprouting Broccoli

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If you’re anything like me, you’ll be guilty of making a tiny barely audible squeak whenever you see bright, fresh, in-season PSB on the shelves of the greengrocer. I love how tender and easily cooked it is, in addition to its unique totally gorge colour. 

This recipe is similar to the fricassee of chanterelles, posted a few months ago, but it has a much fresher spring vibe to it. The aniseed tones of the fennel really lift the dish from something which could feel super indulgent and rich to a much lighter winter meal.

I serve this usually with boiled new potatoes but it works beautifully well with tagliatelle too. Either way, make sure you have a nice hunk of bread at the ready to soak up all the excess juices. Trust me, you won’t want to waste a drip.

Fricassee of Purple Sprouting Broccoli

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Servings: 2

Ingredients

  • 4 stems PSB leaves split from florets and both reserved
  • 40 g butter
  • 1 tbsp olive oil
  • 5 bulb shallots quartered
  • 2 cloves garlic crushed with the side of your knife and chopped roughly
  • 50 g shredded fennel
  • Pinch salt and pepper
  • 2 tbsp vegan white wine
  • 110 g vegan cream
  • 55 g water
  • 1 tsp lemon juice
  • 1/2 tsp dried oregano

Instructions

  • Bring a medium pot of water to the boil. Blanch the stems of PSB in the boiling water for 2 minutes max. Transfer to a bowl of cold water to stop them cooking. Set aside.
  • In large deep frying pan over medium heat, add the butter and the olive oil. Bring to temperature until the butter is melted. Add the shallots and fry for a minute or two until turning translucent. Add the garlic and fennel. Season. Cook for a further two minutes, stirring regularly, until the fennel starts to turn translucent.
  • Add the white wine and cook until almost all the liquid has evaporated (a few minutes). Add the cream, water and the PSB stems and leaves. Cover with a lid and cook for a further 3-5 minutes until the PSB is cooked through.
  • Once the PSB is cooked but still nice and bright in colour, turn off the heat, add the lemon juice and stir through the oregano.
  • Check for seasoning and then serve with either fresh pasta or boiled new potatoes.
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