PSB With Parmesan Crumbs
March 30th, 2008 by Scott |
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Purple sprouting broccoli is one of those vegetables that has such a short season it just cries out to be eaten as much as possible while you still can (hence our forthcoming “In The Bag” foodblogging event).
The photograph above is Purple Sprouting Broccoli with Parmesan and Herb Crumbs; not my recipe but one which I decided to try after seeing it on this website. What you probably can’t see in the photograph is that I managed to overcook the PSB (hence the complete lack of a purple colour) – but it still tasted great, honest!
The basis of the recipe is to heat a mix of olive oil and butter, throwing in a handful of breadcrumbs and frying till golden. The PSB is simmered for about 5 minutes and then mixed with the breadcrumbs, a good handful of parmesan, fresh chopped herbs and seasoned. It’s then all mixed together over heat and then served…
Yet another simple way of enjoying such a classic vegetable!
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Tags: purple sprouting broccoli, purple sprouting brocolli, recipe, vegetables
Filed under: Fruit & Veg.
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This looks delightful. I am just back from Ghana and a little shell shocked at all the produce available in the now-arctic American Midwest. But I havent seen any purple sprouting broccoli anywhere, yet. Truthfully when I saw that for In The Bag we could make anything “so long as it included purple sprouting broccoli” I thought you were kidding, like the hunt for a mythical beast.
Erin @ The Skinny Gourmet: Well you could have cheated and used something regional to yourself but similar. We’re flexible like that
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Someday I am actually going to see this much acclaimed vegetable…. I may have to take the ferry across the channel to do it, though.
For now, I’ll just have to be jealous!
katie: Well seeing it isn’t the problem – but tasting it is what you’re missing out on!
That is a very good idea! I have seen recently recipe for Parmesan breadcrumbs for with some other vegetables and I was thinking to make it with cauliflower…
Have a good weekend! Margot
Coffee and Vanilla: Yes, using them with cauliflower sounds like a great idea!
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I am currently going through a slight obsession with PSB – it’s just so improbably purple – and delicious. This sounds totally divine. Bizarrely, my local shop that most often has PSB is Lidl – go figure.