Sprouting Broccoli with Orange Zest and Parsley Sauce
Method
The thinner the stalk, the less cooking time the bunches take. Steam purple sprouting for 4 minutes, white for 3 and the thicker-stemmed calabrese broccoli for about 5, depending on the size of the florets.
Put the egg yolks into a heatproof glass bowl.
Place the bowl over a pan of simmering water. The bowl should snugly fit the pan without the water touching the bottom. Add the melted butter a little at a time as if you were making mayonnaise, beating all the time with a balloon whisk. Squeeze in a few drops of lemon juice and add a little salt.
Stir in the grated orange zest, crème fraîche and the chopped parsley. Turn off the heat, beating the sauce briefly every now and again to stop it
separating.
Bring a pan of water to the boil. Put the sprouting into a steamer basket, or a colander. As the water boils, place the sprouting over the top and cover tightly with a lid.
Steam until tender to the point of a knife - a matter of 4 or 5 minutes depending on the heat you have harnessed with your steamer, but check
regularly.
Remove from the heat, tip on to a warm serving dish (remember all the broccoli family goes cold quickly) and pour over the orange and parsley
sauce.
Ingredients
3 egg yolks
200g melted butter
lemon juice
the finely grated zest of a small orange
2 heaped tbsp crème fraîche
2 heaped tbsp roughly chopped flat leaf parsley leaves
600g white (or purple) sprouting
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
