Purple sprouting broccoli with nutty butter
Serves: 6-8
![Purple sprouting broccoli with nutty butter](/uploads/media/720x770/01/5441-BroccoliNuttyButter1120.jpg?v=1-0)
Recipe photograph by Kris Kirkham
Purple sprouting broccoli with nutty butter
Serves: 6-8
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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](/uploads/media/100x100/04/164-480rosie.jpg?v=1-0)
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](/uploads/media/100x100/04/164-480rosie.jpg?v=1-0)
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.