Purple sprouting broccoli with nutty butter
Serves: 6-8
Prep time: 5 minsTotal time: 
Recipe photograph by Kris Kirkham
Purple sprouting broccoli with nutty butter
Serves: 6-8
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
107Kcal
Fat
9gr
Saturates
4gr
Carbs
2gr
Sugars
2gr
Fibre
3gr
Protein
4gr
Salt
0.01gr
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Ingredients
- 2 x 200g packs purple sprouting broccoli, trimmed
- 40g unsalted butter
- 25g whole almonds (with skin on), cut into slivers
- 1 ½ tbsp capers, rinsed
- ½ lemon
Step by step
- Boil or steam the broccoli until just tender, drain and transfer to a warm serving platter.
- Melt the butter in a small frying pan, add the almonds and cook until both the almonds and the butter are starting to turn golden brown. Take off the heat and add the capers and a squeeze of lemon juice. Pour this over the broccoli and grate over some lemon zest to serve.
