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Purple sprouting broccoli, a flavorful, deep plum-colored English variant of the standard green stuff, begins its short season in February. It's taste is similar to regular broccoli, but can be milder and more tender depending on when it's harvested. You can eat the whole plant, from stems to leaves to the loose, stalky florets. Cook purple sprouting broccoli as you would regularly broccoli, but reduce the cooking time slightly.
The BBC has a list of recipes to try, including purple sprouting broccoli with leek and shallot farrotto, purple sprouting broccoli pesto, pasta with purple sprouting broccoli, and prawns and purple sprouting broccoli with chili and lemons. Purple sprouting broccoli can be tricky to find in the U.S. - big-city farmer's markets or your own garden may be your best bet. If you can't find it, substitute regular mature broccoli heads.
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2-09-2009 @6:41PM Patrick said... I just roasted some purple broccoli and orange cauliflower today using Cook's Illustrated's recipe. It was delicious and I enjoyed the crunchy tips on the florets!
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