Purple Broccoli – Laurent Berrurier
Broccoli, Purple Sprouting Broccoli, and White Sprouting Broccoli. Not the Italian Sprouting Broccoli which is the green variety more commonly seen in the supermarkets and is less commonly known as Calabrese. Purple broccoli is more versatile than common broccoli as it is naturally more tender and cooks quickly under high heat while still retaining its textural integrity. It will, however, lose its purple hue due to the high heat. It can be sautéed, steamed, roasted, grilled and fried. It is well-suited for fresh eating alone or on a crudité platter. Add spears to pastas, risotto or use as a pizza topping. Purple broccoli’s flavor marries well with seasonal spring companions such as leeks, kale, chicory, green garlic and citrus. Pair it with butter, olive oil, light-bodied vinegars, tomatoes, chiles, cured meats such as pancetta and prosciutto, flaky white fish, hard cheeses like parmesan and pecorino or fresh cheeses like chevre and feta. Store Purple broccoli wrapped in plastic in the refrigerator for up to 1 week. Purple broccoli is an excellent source of vitamin C and a great source of vitamins K and A. It is also a good source of folates, B-complex vitamins, manganese and iron. Purple broccoli is a source of a moderate amount of dietary fiber, potassium, protein, calcium, copper, magnesium, and selenium, and contains trace amounts of zinc and sodium. It also contains phytonutrients and flavonoids like lutein and zeaxanthin, which provide beneficial antioxidants.