Purple Sprouting Broccoli with Parmesan & Herbed Crumbs
4 tbsp olive oil
50g white breadcrumbs
Sea salt and freshly ground black pepper , to season
1 tbsp chopped thyme leaves
25g grated Parmesan (or vegetarian alternative)
700g purple sprouting broccoli
a little olive oil , to drizzle
lemon wedges, to garnish
- Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
- Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
- Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.