Purple Sprouting Broccoli haul and recipe

There was just enough light for me to grab a few photos of my trip to the allotment at around dusk yesterday.

The purple sprouting broccoli that OH was panicking about a fortnight ago has just come good – it looks and tastes splendid and even the overstock psb that we planted outside the brassica cage has managed to survive the attacks of the pigeons and produce a few florets. The best of the crop is inside the cage though.

We also dug up the very last of the parsnips, some of them rather frostbitten, lifted several leeks and cut some kale.

There are quite a few recipes for purple sprouting broccoli, but one of our favourites is to make a version of cauliflower cheese that takes just a few minutes and is utterly delicious when the psb is fresh and tender.

PSB Cheese

Ingredients (for two)

• A little butter
• 200 grams taleggio cheese, chopped
• 50 grams cream cheese
• 50 grams grated parmesan
• 1 ball mozzarella, diced
• 40 ml milk
• A good handful of purple sprouting broccoli each
• Fresh winter herbs (a little sage, some thyme and a sprig of rosemary, finely chopped together)
• Breadcrumbs


Preheat your oven to 200ºC/400ºF/gas 6.

Steam the psb over some boiling water for 5 minutes and drain in a colander with the saucepan lid over the top to keep the heat in.

Heat the butter in the drained pan and when it starts to fizz, throw in the herbs and swirl until they are fragrant. Lower the heat to the minimum and pour in the milk, along with the cream cheese, the taleggio and half the parmesan. Stir until the cheeses start to melt and blend and then raise the heat to medium and add the psb, continuing to stir gently to make a fantastic sauce. Add a little more milk if necessary.

Season with black pepper and then pour into a lightly greased casserole. Lay the mozzarella over the top, mix the remaining Parmesan with the breadcrumbs and sprinkle over the top.

Bake in the oven for around ten minutes and serve with pork or pour into a big baked potato to make a delicious molten filling.

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Posted by The Allotment Blogger on Thursday, March 3, 2011


Anonymous allotments4you said...

Sounds like a good harvest...I am really hoping for a better parsnip crop this year. I am hoping to grow curly kale too. This will be the first year when I will be able to plant all of my ground...YAY!!

March 3, 2011 at 9:44 AM  
Blogger Mal's Allotment said...

Your PSB looks stunning!

(... and you've given me hope)

March 3, 2011 at 2:05 PM  
Blogger The Allotment Blogger said...

Tanya, I hope your parsnips are great - I think I might have to do without parsnips this year, for the first time in over a decade. Can't see how we can get #103 parsnip-ready in time.

Mal, it's definitely 5 weeks later than last year! Keep your spirits up, there's still time for a good harvest!

March 8, 2011 at 4:52 AM  

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