Apart from being expensive, the stuff that passes for sprouting broccoli in the supermarkets can be bitter as it is often not super fresh. And the taste of fresh purple sprouting broccoli is only beaten by the flavour of the sweet white variety, so move over purple!
With creamy and succulent white tender spears that has a mild flavour and melt-in-the-mouth quality, it will please most palettes, so simply steam or lightly boil the spears for a delicious spring treat (yes, we are officially in summer but really?!?).
We quote from a must-read article by Nigel Slater on white sprouting broccoli:
“The real difference comes in the cooking. Even more fragile than its mauve-tipped namesake, white sprouting needs to be in the pot for an even shorter time. Beware of its fragility when you are putting the ivory stalks on the plate: they need a respectful hand. The flavour is, if it is any different at all, slightly more subtle and less cabbagey than its mauve sister. If you can catch the florets before they overcook – and you might not if you are distracted for even a few seconds – you will be rewarded with a vegetable that exudes gentle charm.”
Some cooking suggestions are:
- steamed with orange zest & parsley sauce – with all the ingredients you need in your standard box this week
- deep-fried with carrot dressing – another use for your carrots!
- deep-fried tempura – try it with your carrots too and make extra dipping sauce to keep
- with parmesan and herbed breadcrumbs, or try toasted breadcrumbs and Parmesan shavings instead
- with hollandaise sauce and poached egg
- with melted butter and lemon juice
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Maris Piper, Lincs
* Carrots, Scotland
* White Radish, Perry Court
* White Sprouting Broccoli, Yorks
* Beetroot, Lancs
Parsley, Perry Court
Items starred (*) above
Spinach, Perry Court
Oranges, Spain (standard only)