Purple sprouting broccoli with anchovy butter
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Purple sprouting broccoli with anchovy butter
Recipe by Anna Glover
A modern twist on ‘salt ’n’ pepper’, salty umami anchovies meet fruity fragrant pink pepper in this sophisticated side dish
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
139Kcal
Fat
11gr
Saturates
7gr
Carbs
3gr
Sugars
2gr
Fibre
4gr
Protein
5gr
Salt
0.9gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 400g purple sprouting broccoli
- 50g soft unsalted butter
- 3 brown anchovies, finely chopped to make a paste
- ½ tbsp pink peppercorns, crushed plus more to serve
Step by step
- Bring a large pan of water to the boil with a pinch of salt. Blanch the broccoli for 3-4 minutes until vibrant green and the stalks are just turning tender. Drain well and leave to steam dry in the colander. Give them a shake every few minutes to remove the water from the flowering heads.
- Meanwhile, mash the butter, anchovies and peppercorns in a small bowl with a fork. Place the blanched broccoli back in the pan over a low heat. Add the butter and melt, then spoon the melted butter over the broccoli. Keep basting for a few more minutes until the stems are cooked. Add a pinch of sea salt and more pink pepper to serve.
