A favourite way to serve broccoli as a side or started from ” Ottolenghi Flavour” by Yotam Ottolenghi. Its best to use purple sprouting broccoli – if you use normal broccoli you need to blanch the florets in boiling water for 2-3 minutes then drain and dry them well before roasting. The mushroom ketchup is good spread on toast and will keep in a sealed jar in the fridge for up to a week so feel free to double the recipe.
Purple Sprouting Broccoli is probably my favourite vegetable and i buy it almost daily from my local greengrocers when it is in season. The best i have ever had came from a stall at Stoke Newington Farmers Market in London, and is definitely one of the things I miss about not living there so far. I have tried to grow it on my allotment but without much success so far. This is from ” River Cafe Cook Book Two”.
I love Purple Sprouting Broccoli especially at this time of year when it is so tender it can be eaten raw if freshly picked. My supplier of choice is Sarah Green’s Organics who has a stall every fortnight at my former local farmers market in Stoke Newington. You can of course use different greens- kale would be a good alternative.
You can add more cream, butter or hot water to the polenta if preferred to make a soupier mix.
