The Purple Sprouting Broccoli reminded me of a miniature bouquet of flowers. It was one of the edible unfamiliar treasures in my new biweekly curated produce and pantry box. I wish I could have asked the local grower how they are grown and the best way to prepare them. The next best thing was to do a Google search. I quickly learned “Unlike other broccoli plants, which produce a single large head, Purple Sprouting Broccoli plants produce smaller heads with multitudes of tender side shoots” (one can tell this by just looking at them). What I didn’t know is that according to Google, “These shoots often taste especially sweet and delectable due to their exposure to cooler temperatures.” I popped one in my mouth and it was more floral and citrusy than sweet. I decided the best way to utilize this ingredient would be raw in a salad. Have you come across Purple Sprouting Broccoli? If so, how have you utilized it in cooking?
- Fresh mixed greens
- Bunch of Purple Sprouting broccoli
- Apple cut into cubes
- Fresh herbs of your choice- I used dill, cilantro, and basil
- Torn chunks of sourdough bread
- Roasted red beets cut into cubes
- Toasted walnuts
- Bacon cut into chunks
- Cheese, shredded
Toss ingredients with Herb Vinaigrette Salad Dressing.
Verdict: I would purchase Purple Sprouting Broccoli again.
