At its best between February – April, Purple Sprouting Broccoli will pack a punch a vibrancy and crunch to any dish. Keep it local, as Britain’s biggest purple sprouting broccoli farm is based just near Boston! Serve with your favourite sunday roast, or try my simple steamed Broccoli & Hollandaise Sauce recipe, for the most simple and tasty spring-starter.
To make the hollandaise sauce, place the butter in a plastic jug and gently melt in the microwave. Skim any white solids from the surface and discard.
Place a medium glass bowl over a pan of simmer water & add the egg yolks, white wine vinegar, a pinch of salt and lemon juice. Whisk together for 4-5 minutes and slowly start to add the warm melted butter. Whisk continually until pale and thick, around a further 3-5 minutes. Fold the chopped tarragon into the sauce and leave to one side.
Place the Broccoli in a pan of boiling water and boil for 2 minutes. Remove from the water and leave to stand for a further minute, allowing the broccoli to carry on cooking from its heat.
To serve, place 2-3 sprigs of broccoli onto a small plate and spoon over a generous helping of Hollandaise Sauce.
Don't forget to pick up your copy of The Lincoln Journal to see my Product of the month each and every month!