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Roasted purple sprouting broccoli with garlic, chilli, anchovy and cream

  • Prep: 10m
  • Cook: 15m
  • Serves: 4

A delicious vegetable side dish by the chef, Gill Meller.

Method

  1. Peel and slice the garlic (you want fairly thin slivers). Deseed and chop the chillies. Set a medium sized heavy based pan over a medium heat.
  2. Heat the olive oil. Throw in the garlic, chilli, rosemary and anchovies. Fry until the garlic takes on a little colour – a golden tinge around its edges. Add the wine, boil for a few seconds and add the cream. Bring to a simmer and turn the heat down. Reduce this sauce until thick enough to coat the back of a spoon.
  3. Trim, wash and blanch the purple sprouting broccoli in boiling water for 1 minute before straining through a colander. Allow to steam dry. Lay the broccoli in an oven proof dish, pour or spoon over the cream sauce and finally scatter over the parmesan.
  4. Bake in a pre-heated (190°C) oven for 10-12 minutes until golden and bubbling.

Ingredients

All to be sourced organic where possible

  • Half a kilo of purple sprouting broccoli
  • Splash of olive oil
  • A splash of white wine
  • 400ml double cream
  • 4 cloves of garlic
  • 2 dried chillies
  • 6-8 anchovy fillets
  • 2 sprigs or rosemary
  • 100g parmesan
Gill Meller

Gill Meller

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