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
• 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
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.
102 replies on “Purple Sprouting Broccoli with Thai-Style Dressing”
That broccoli is exquisite!
Like eating a bouquet! How gorgeously delicious!
Indeed. Thanks, Spree.
I love PSB, I quite often just eat a bowl of it by itself. This is a great recipe to mix it up a little. My kids enjoy it too, so will see if they like this pimped up version.
Yes. It does have a great flavour on its own – this doesn’t disguise it either. Thanks, Marcus.
I loved this.. it’s just the post I needed to see today (with it still snowing outside) They almost look like hyacinths.. beautiful purple color to serve! I’ll see if we have this here, it would be lovely to try!
Thanks, Smidge! they are so pretty and vivid.
ooh – my favourite side dish to order when at a Thai restaurant 🙂
Fantastic! I’ve never actually been to a Thai restaurant.
That does look nice! I’m thinking a side of rib steak 🙂
Oh, Rosemary. Typical.
I love purple sprouting broccoli, it’s one of my favorite veggies. I usually do a sauce from Nigel Slater’s Tender Vol. I, but this one looks great too.
I think your dressing would go well with sugar pea shoots, though they are probably similarly priced to asparagus. Worth it though, for the indulgence!
Don’t talk to me about him – he annoys me SO much. Thanks! I think it would too.
Hee! Oops! I shan’t mention him again around you, funny how certain cooks drive us batty.
Indeed – he’s just so smug and far too self-assured. He probably reminds me of myself, but with far larger ears.
I love PSB – my favourite way of eating it at the moment is dressed with crispy chorizo and hard boiled eggs with slightly runny centres but this looks lovely too. Great little recipe.
Glad to hear it, Kate! That sounds incredible…
Haven’t seen that kind of broccoli in our markets. Too bad, it looks beautiful. Yummy dressing!
That’s a shame! You should try to find some.
I’ll have to keep an eye out for those!
You should, Greg.
Gorgeous! Looks so fresh – I imagine broccolini would do as would regular broccoli (especially with that sauce!) Love this. So simple!
Thanks, Shira! Oh yes, they would do 😀
just gorgeous! I love psb! I really think it’s underrated. love it (especially roasted) not just for its flavour but the beautiful purple florets. got yet another bag of it from the farmer’s market on saturday might very well do this as I have all the ingredients. may sub the salt for fish sauce for more thai-ness.
Thanks! It really is underrated. I hope you do try it.
Boring comment, yes. But all I can say is: that looks so good!
Every comment is appreciated, Michelle! Thanks!
Spotted this in my inbox just as I sat down to plan next week’s meals. It’s definitely on the list as I also see there is PSB to come in my veggie box – can’t wait!
Awesome, Vanesther – what a happy coincidence!
Thank you for introducing lesser-apprecated veg. And this guy is so beautiful… well done 🙂
I try to bring everything to the fore :D. Thanks!
So simple and so tasty. My favorite kind of recipe
I like the addition of the ginger.
Yes, it worked rather nicely.
wow! I don’t even like brocolli and this looks delish! Maybe i’ll have to revisit brocolli with this recipe 🙂
It’s a really nice type of broccoli! Far nicer than the usual sort.
I am a huge lover of Thai food so this recipe sings to me 🙂
Choc Chip Uru
Awesome! Please try it 🙂
Hi Frugal, at the risk of seeming like a raving Republican, could I suggest reading this link http://en.wikipedia.org/wiki/Great_Famine_(Ireland)
The socio political reasons for our ancestors living on potatoes can be seen. There was very little comical about it.
I’ve studied it extensively, being an historian – I didn’t mean to suggest the result was comical, I was merely poking fun at outdated and unreasonable nineteenth century prejudices that were held against the Irish. Sorry that you took offence.
Thanks Frugal, I did not see that in what was written. No offence taken at all. It is all long behind us. Sure, did I not marry a Brit.
Jolly good. Thanks, Conor.
So pretty. Looks delicious!
That broccoli is beautiful. Love the Thai spices. This is going in my recipes to make file for sure.
Thanks! I love the look of PSB.
what a lovely vegetable! Great pairing with the thai dressing. I don’t think I’ve ever seen purple broccoli around here, but it sounds like something to keep in mind for the garden sometime!
It really is beautiful. I don;t know how available it is elsewhere.
Haha! Great comment 🙂
I love trees – I will make a bunch and just squeeze lemon over them and eat them for lunch. Looks yum.
That sounds lovely, Susan.
I have never seen PSB before. It is beautiful! Your recipe looks very tasty.
That’s rather surprising. Thanks!
LOVE purple sprouting broccoli! My mum grows it in her garden but I’ve never seen it ifor sale anywhere, unfortunately. This looks like a great way to eat it.
Really? That’s odd! It’s lovely.
never seen purple sprouting broccoli before but it looks so beautiful. broccoli i by far my favourite vegetable 🙂
It is wonderful isn’t it!
I’ve never seen purple broccoli before. Nice colour.
It’s wonderful isn’t it!
On my trips home I’ve been munching on pounds of the stuff from the garden, and yes I make a thai style dressing too! I think you can almost taste the iron and vitamin B’s when you eat PSB. Strnagely I don’t see it in France at all. Now looking forward to sampling more when I get home )
I’m jealous you have access to so much! that’s funny!
Stunning dressing and as for the beautiful broccoli – wish we´d remembered to plant some this year 🙁
Thanks, Tanya! That’s a shame 🙁
Whoa, I’ve never seen purple sprouting broccoli before! But it looks beautiful. Love how simple this dish is. Great stuff.
Thanks. It is stunning, isn’t it?
Reblogged this on Bountiful Backyard and commented:
I’m proud to say that today Bountiful Backyard marked it’s 2,oooth hit! Thank you to my readers! I’d like to share this post from a cooking blog that I joyfully follow called Frugal Feeding from the UK. After seeing this purple sprouting broccoli dish, I’m on a mission to find purple sprouting broccoli seeds for the garden. So unique and beautiful!
Hey, thanks for the comment on my blog! I love asparagus, but brokkoli is also a good choice if you want to eat veggies in spring… Simplicity at its best! Love it!
No problem! thanks, Sabrina.
Lovely, Nick. Hold the asparagus and pass the broccoli, please. Add fish sauce , lime and a bit of brown sugar and you’ve got the whole Thai flavor profile.
Thanks, Sharyn. I think adding all that would have been an injustice to the broccoli.
I LOVE broccoli and this recipe would definitely be great with just about any main dish. Love this my friend
Thanks, Kay. I’ve not eaten much broccoli in my time!
I just bought some purple cauliflower for the first time. I think I’m going to try this with that.
What a good idea, Clare.
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!
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.
[…] Tuesday 17 April Lunch: tarragon chicken pasta (F) Dinner: kids – fish fingers, chips and peas (F) adults – purple sprouting broccoli with Thai dressing […]
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 😀