Asparagus is probably the most popular spring-time vegetable. However, as one might imagine, there are other vegetables coming into season at this time of the year. After all, we don’t live exclusively on asparagus in the way that the Irish in the nineteenth-century lived, almost comically so, on a diet composed almost entirely of potatoes. The subject of this post, purple sprouting broccoli, is one of the most interesting of the current seasonal treats. This rather attractive vegetable, or brassica to be more precise, is beautiful both inside and out. In my opinion, purple sprouting broccoli is a far more interesting ingredient than asparagus in both its taste and appearance. This variety of broccoli is also, as it happens, far cheaper than asparagus. Indeed, it works out at a little less than half the price.
Serendipitously, today marks the concluding day of the Thai New Year, or Songkran festival. It is rather strange how my discovery of purple sprouting broccoli, an ingredient known to suit Eastern flavours rather well, coincided exactly with this celebration. Obviously, the dressing which accompanies the broccoli isn’t traditional in the slightest. However, the flavour it imparts does remind one of the essences of Thai cuisine.
One thing I ought to mention is that the ‘tips’ section of frugalfeeding has returned. It has been streamlined and simplified and should help to give even those of you who are particularly well off an improved impulse to feed frugally. I hope it comes in handy.
Purple Sprouting Broccoli with Thai-Style Dressing
Serves 4
Ingredients:
• 250g purple sprouting broccoli
• 2 cloves of garlic, thinly sliced
• 1 lump of ginger, finely chopped
• 1 tsp dried chilli flakes, finely chopped fresh chilli would also work
• A glug of olive oil
• A drizzle of white wine vinegar
• Salt and pepper
Method:
1. Steam your broccoli gently over around half an inch of water. This should take no more than 4 minutes. If you cook it for any longer it’ll begin to lose both its flavour and its goodness.
2. Sauté the garlic, ginger and chilli gently in a generous glug of olive oil. Pour this over the cooked broccoli, season and scatter with a little white wine vinegar. Serve with pasta or steamed rice.
Cost: Despite what people may think, good ingredients can be had cheaply. The broccoli used in this recipe was top quality and grown in the UK, yet the dish only set me back £1.90 including the accompanying carbs. Using ingredients wisely really does pay off.
Oh my god. You make awesomely delicious recipes! I have to try this one!
Thanks! I’m very glad you think so.
Wow I have never seen purple sprouting broccoli before. Almost too pretty to eat. Ohh never mind I would get over that quickly if you put a plate with your yummy Thai seasoning on it in front of me. Take Care, BAM
Really?! How surprising. I’m sure you’d tuck in, BAM.
This looks very yummy! I love Thai style of cooking.
Thanks, Malou. It was delicious.
Beautiful! I’ve never had this before. I’m sure I’d love it though.
I’m sure you would, Grace!
My husband cooked this for supper the other night and it was fantastic. Thanks for posting!
Awesome, Vanesther.
Will try this. I often use fancy balsamic to finish my veges – will try white vinegar – cheaper and I am sure to similar effect
The white vinegar works better than balsamic here, for sure.
Oh lucky you! I love broccoli but I doubt the PSB are readily available in Singapore. We do have the common broccoli, the chinese variety (kailan), as well as broccolini. I’m guessing even if I do find the PSB, I’m quite sure I would have to file it under the non-frugal category!
Probably not, which is a shame.
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Excellent low carb side, I am going to try this for sure!
Yes, it was very light indeed.
looking fwd to making it sometime this week…hope it looks jus as good as ur pic
Fantastic – it was yummy