Charred Purple Sprouting Broccoli with Smoked Garlic and Anchovy Cream
By OcadoLife
Published on 21 January 2025
“This Charred Purple Sprouting Broccoli with Smoked Garlic and Anchovy Cream is a delicious way to enjoy a wonderful veg,” says chef and food writer Gill Meller. “The broccoli takes on a unique smoky flavour when charred under a hot grill, and the cream sauce – spiked with smoked garlic, chilli and anchovies – clings to it like a luxurious blanket.” Anchovies bring a real depth of flavour, but if they’re not your thing just swap them for a handful of grated parmesan.
Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 400g purple sprouting broccoli
- 2 tbsp extra-virgin olive oil
- 1 knob salted butter
- 2 tsp smoked garlic paste
- 6 anchovy fillets
- 0.5 tsp chilli flakes
- 2 rosemary sprigs, leaves picked and finely chopped
- 200ml double cream
- 1 slice stale bread, blitzed to breadcrumbs
Method
Step 1
Preheat the grill to high. Put the broccoli in a shallow roasting tin, trickle over the oil and toss to coat. Grill for 10 mins, turning, until the spears are charred and tender.Step 2
Meanwhile, put the butter in a small pan over a medium heat; when bubbling, add the smoked garlic paste, anchovies, chilli and rosemary. Sizzle for 2-3 mins until the anchovies start to melt into the butter. Add the cream, bring to a simmer, then turn the heat down for 2-3 mins until reduced by a third or until nice and thick.Step 3
Spoon the smoky cream sauce over the charred broccoli and scatter with the breadcrumbs. Pop it all back under a medium grill, until the sauce is bubbling and the breadcrumbs are toasted and golden. Transfer to a platter and serve straight away.