Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Purple Sprouting Broccoli with Clementine and Chilli

This purple sprouting broccoli recipe from Nigella Lawson's brilliant cookbook Simply Nigella makes a wonderful side dish when entertaining family and friends.

From the book

Nigella Lawson

Introduction

This recipe came about as so many recipes do: I was in a kitchen (my publisher’s, in fact) and just seized upon the most immediately available ingredients. It worked so gloriously, and I have stayed true to it, cooking it faithfully and frequently – when the season allows – in my own kitchen. And when purple sprouting broccoli is not available, I simply use leggy tenderstem, or regular broccoli, instead.

Read more Read less

Ingredients

500g purple sprouting broccoli
salt for broccoli water
zest and juice of 1 clementine or ½ orange, preferably unwaxed
¼ tsp coarse celery salt or ½ teaspoon sea salt flakes, or to taste
1 heaped tsp Dijon mustard
2 x 15ml tbsp cold-pressed rapeseed oil or extra-virgin olive oil
½ tsp dried chilli flakes

Method

Put a pan of water on to boil for the sprouting broccoli, adding salt to taste once it comes to the boil. Trim any woody ends from the broccoli.

Put half of the clementine (or orange) zest into a jar or bowl, and reserve the other half for the time being. Add the clementine (or orange) juice, celery salt (or sea salt flakes), Dijon mustard, oil and a ¼ teaspoon of the chilli flakes to the jar, and give everything a good shake. Or, if making this in a bowl, just whisk together.

Cook the sprouting broccoli for about 2 minutes, until just tender, but still with some crunch to it. It’s impossible to give a precise timing guide as it really depends where in the season it is. Drain the broccoli and return to the hot but dry pan, add the dressing ingredients and toss gently but thoroughly before transferring to a plate or bowl. Sprinkle with the remaining zest and chilli flakes, and serve.

Store note: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Eat cold.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

More Vegetarian Recipes


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Simply Nigella: Feel Good Food

Close menu