Purple sprouting broccoli with shallot dressing recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 95 calories / serving
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This purple sprouting broccoli with a shallot and mustard dressing makes a wonderful side for your Sunday roast, whatever you are having.

Trim the broccoli by removing any tough stems or leaves. Steam for 3-4 minutes or until just tender. Plunge into iced water (this helps the broccoli keep its colour) and set aside.

Meanwhile, heat the olive oil in a small pan. Add the shallots, and fry over a gentle heat for 5 minutes or until softened but not coloured. Stir in the vinegar, mustard and honey. Season to taste and set aside.

Toss the broccoli in the hot shallot sauce and serve.

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  • Ingredients

  • 400g (13oz) purple sprouting broccoli
  • 45ml (3 tbsp) extra-virgin olive oil
  • 2 small shallots, finely chopped
  • 15ml (1 tbsp) red wine vinegar
  • 1 tsp grainy mustard
  • 1/2 tsp honey
  • Energy 400kj 95kcal 5%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 2g 2%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 2.6g Protein 2.8g Fibre 3.4g

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