I needn't have worried. The purple sprouting broccoli is looking magnificent after all. 350g of florets later and I'm a complete fan.
I made a great tart to celebrate.
Ready rolled puff pastry, scored 2cm in from edge
2 onions, finely sliced and fried on a gentle heat until soft
12 spears of PSB
150g creme fraiche
2 egg yolks
50g grated Parmesan
50g grated gruyere
Spread the soft onions in the centre of the puff pastry and cook for 10mins. Scatter on the spears (blanched in boiling water for a minute, rinsed under cold water and drained). Mix the creme fraiche, egg yolks and cheese and spread on top. Cook for another 15mins Et voila!
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