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At this time of year the Purple Sprouting Broccoli is at its best, and in our household we try to find lots of ways to use it. Here’s a dish that I recently invented…
I made this dish to complement a chicken risotto, so let’s show you that first… Nothing special, just a conventional chicken risotto. I think you’ll agree that is looks a bit “monochrome”.
When I have finished cooking a risotto, I like to leave it to stand for 10 – 15 minutes to let the rice plump up a bit. This gives a “window of opportunity” in which to cook a side dish of some sort, which is where my PSB comes in.
A bit of advance preparation is advisable:
You can see there half a Butternut Squash, halved, peeled and diced; a sliced red chilli; about 10 Walnut halves; and a slack handful of PSB, washed and cut into small florets. Here’s a closer view of the PSB:
I doused the Walnuts in Pumpkin Seed oil and toasted them in a hot oven for 10 minutes or so, which really brings out their flavour.
I also pre-cooked the Butternut Squash, roasting it with a splash of oil in a hot oven (200C) to achieve a bit of charring at the edges. I think this looks attractive as well as enhancing the flavour. It took about 25 minutes. When it was done, I set it aside until needed.
When the risotto started its 10 minutes standing-time, I whacked the heat up high on one of my gas rings, and heated some vegetable oil in a wok. Then, in went the PSB, shortly followed by the squash, the chilli and the walnuts. I turned the veg frequently with two wooden spatulas, adding a couple of splashes of water to create steam to help the broccoli cook. [Note: I think if I did this dish again I would parboil the PSB in advance, because I had to stir-fry it for longer than I had initially intended in order to soften the stems.] Just before serving, I added a generous splash of Balsamic vinegar to sharpen-up the flavours.
Here’s the finished dish, served alongside the chicken risotto.
I’ve not illustrated it here, but the final element of our meal was some toasted home-made bread, with garlic butter – Yum!
I felt this was a good meal – nutritious, well-balanced, tasty and a good mix of colours, textures and flavours.
P.S. Might need some more recipes soon…
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