Purple sprouting broccoli with anchovy butter
Serves: 6
![Purple sprouting broccoli with anchovy butter](/uploads/media/720x770/09/7129-Purple-sprouting-broccoli-with-anchovy-butter.jpg?v=1-0)
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
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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](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
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](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
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.