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Purple sprouting broccoli

Sauteéd purple sprouting broccoli – In season now!

As a light lunch served with grilled mackerel or as side dish

  • 2 cloves garlic, peeled
  • 1 inch piece of ginger, grated
  • 1 red chillies, seeded and finely chopped
  • 1 tbsp organic coconut oil (odourless)
  • 1 tsp brown sugar
  • 1 tbs tamari Soya sauce
  • 400g purple sprouting broccoli

Method:

Wash and trim the broccoli, removing an inch of the bottom of the stem.

Steam the broccoli for 5-8 minutes.

Place the garlic, ginger and chilli in a mortar and pestle and pound until the mixture resembles a paste.

Heat the coconut oil and add the paste. Stir regularly and cook for about two minutes.

Add the sugar and Tamari Soy sauce.

Add the steamed broccoli and toss well ensuring the broccoli is coated by the sauce.

Cook for a further 5 minutes or until the hardiest part of the stem is tender.

Serve hot as a side vegetable.

Purple sprouting broccoli contains the phytochemical sulphoraphane and is hailed for its many health promoting benefits. These beautiful vegetables are packed with vitamin C and is a good source of caretenoids, iron, folic acid, calcium, fibre and vitamin A.

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