Sunday, 10 March 2019

Purple Sprouting Broccoli and Sweet Potato (with Vegan Black Pudding)

I no longer have an allotment plot and presently I don't have much growing in my back garden plot at the moment, so I have decided to trial Riverford Organic Farmers Vegetable Box for the next couple of months.

The Riverford Vegetable Box scheme began when Guy Watson began delivering vegetableses locally to 30 friends in Devon. It now delivers around 47,000 boxes a week to homes around the UK.  Riverford delivers to most of England and South Wales.  

I chose the medium vegetable box which has eight organic varieties which was recommended for 2 - 3 people. This week the vegetable box contained: Purple Sprouting Broccoli, Fennel Bulb, Sweet Potatoes, Carrots, Courgettes, Onions, Oakleaf Lettuce and Tomatoes.  It was hard to know what to cook with first, I finally settled on the Purple Sprouting Broccoli - a seasonal star, I should know I used to grow some and the sweet potatoes.
I decided to make a Warm Purple Sprouting Broccoli and Sweet Potato Salad with Hazelnuts that were given to me by a friend. To make this warm salad more of a substantial dish, I finished it off with some sliced of vegetarian black pudding, but that is optional. This certainly made a welcome change from our boring lettuce, cucumber and tomato salad. 

I am sharing this Purple Sprouting Broccoli and Sweet Potato Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen
Warm Purple Sprouting Broccoli and Sweet Potato Salad with Hazelnuts
Serves 3 - 4 as a starter; or 2 - 3 as a main dish
Ingredients
2 medium sweet potatoes peeled and chopped into bite size cubes
1 tablespoon olive oil
250g purple sprouting broccoli
3 tablespoons hazelnuts, lightly toasted and roughly chopped
salt and pepper to taste
Optional: Sprouted alfalfa for garnishing
Optional: vegetarian black pudding
For the dressing
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup (or honey)
2 cloves garlic, crushed
Salt and pepper to taste
Method
Preheat the oven to gas mark 6/200oc.
Toss the sweet potato cubes with the oil and spread onto a baking tray.  
Roast for 20 minutes, remove from the oven, gently stir and return it to the oven until soft and beginning to brown around the edges.
Steam the Purple Sprouting Broccoli as you would do asparagus, until tender.
Drain of excess liquid. Transfer to a bowl. 
Put all the dressing ingredients into a small bowl and whisk well. 
Pour over the steamed purple sprouting broccoli and gently stir with a spatula to coat well.
To serve
Evenly distribute the Purple Sprouting Broccoli between the plates.
Then pile on the sweet potato cubes and sprinkle over the chopped hazelnuts.
Season with salt and pepper to taste.
Finish off with optional: alfalfa and cooked black pudding. 
If I have tempted you to try a Riverford Organic vegetable box, then please visit the Riverford websiteThe Riverford website is very extensive and has a FAQ to answer your questions in relation to having a vegetable box delivered to your front door.  For those of you who live overseas there may be something similar happening in your country; or there is always the farmers market. 

Riverford in South Wales is run by Jon and Janet Mier.  You will often find them and their knowledgeable staff at food events across Wales.  If you would like to keep up to date with news from Riverford South Wales, then follow them on Facebook and Twitter.  
Disclaimer: I was kindly given the medium vegetable box worth £14.85 by Riverford South Wales, in return for a plant based recipe using seasonal and organic vegetables from the box.  All views and opinions are my own. 



18 comments:

  1. This sounds delicious and I love the vivid colours on the plate. Perfect to brighten up a dull wintry evening :-)

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    1. Thank you Stephanie. It was really delicious and yes the colours def. brighten up a dull day too

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  2. That photo of the purple sprouting broccoli is amazing - I am not sure we get it in the same way here - good luck with yoru vegie box - am sure you will make lots of good meals like this one with it

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    1. Thank you Johanna, though I could have one a bit better with presentation.

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  3. That looks yummy...purple food is awesome!
    ~Have a lovely day!

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  4. look delicious....yummy.
    thank you for sharing your recipe.
    have a great day

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  5. I get a veg box delivered every week, and I like the fact that I just cook with whatever turns up. Most of the time it works out well, and it's good to have seasonal veggies always on hand, and less plastic too. I have a lot of time for purple sprouting broccoli - normally I serve it as a side, but now I think I need to make it the star of its own salad show!

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    1. So pleased to read this Joey. And yes, less plastic too. You def. need to make the PSB a star!!!

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  6. I get a veg box delivered every week, and I like the fact that I just cook with whatever turns up. Most of the time it works out well, and it's good to have seasonal veggies always on hand, and less plastic too. I have a lot of time for purple sprouting broccoli - normally I serve it as a side, but now I think I need to make it the star of its own salad show!

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  7. Such a colorful salad and I am intrigued by that vegan black pudding. ;-) Thanks for sharing with Souper Sundays this week.

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    1. Thank you Deb. The vegan black pudding is a specialist product, not sure if it is sold overseas.

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  8. I love PSB at this time of year. I just steam it and have with bread and dal.

    I tried vegan black pudding once and was unsure about it. But I have also had tempeh crumbled and fried in a maple syrup, soya sauce, liquid smoke, lemon juice , garlic and oil marinade. I picked up the tempeh with the mixed herbs by mistake once but the results had that definite reminder of the black pudding of my youth ( without the horror!)

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    1. It is a seasonal treat indeed. My husband loves asparagus!
      Perhaps you should try vegan black pudding again, I recommend VPud, but they have changed the recipe and its not the same as it was.

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  9. I will check it out. I like the occasional vegan fry up! I adore asparagus too. When I lived in Oxford you could buy it from a shed next to the field it was grown - we ate it with everything!

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