Purple Sprouting Broccoli with Butter Bean Mash [vegan] [gluten free]

Just love the deep colour of tender purple sprouting broccoli against the creamy butter bean mash. A tangy caper vinaigrette adds tons of bold flavours.

Just love the deep colour of tender purple sprouting broccoli against the creamy butter bean mash. A generous drizzle of tangy caper vinaigrette adds tons of bold flavours.

This is a must-make late winter / early spring delicious recipe, ideal if like me you got a glut of purple sprouting broccoli lurking in your weekly veg box.

Quick and easy, it makes a filling and comforting lunch or dinner.

The list of ingredients is a bit long I admit, but nothing obscure here, simple everyday staples you should have in your storecupboard.

This Purple Sprouting Broccoli with Butter Bean Mash dish is best eaten warm. You can have it on the table in less than 30 mins by making the butter bean mash first and while it is cooking, boil the broccoli and make the vinaigrette.

Purple Sprouting Broccoli with Butter Bean Mash [vegan] [gluten free]

Just love the deep colour of tender purple sprouting broccoli against the creamy butter bean mash. A tangy caper vinaigrette adds tons of bold flavours.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Beans & Pulses, Quick & Easy

Cuisine English

Servings 3 people

Calories 710 kcal

Equipment

• 2 saucepans
• mixing bowl

Ingredients

 

MetricUS Customary

 

1x2x3x

• 250 g purple sprouting broccoli

BUTTER BEAN MASH:

• olive oil
• 1 small onion
• 800 g can of butter beans
• 2 garlic cloves
• juice of 1/2 lemon
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp of dairy-free milk
• salt & pepper

CAPER VINAIGRETTE:

• 6 Tbsp extra-virgin olive oil
• 4 Tbsp lemon juice
• 1 Tbsp cider vinegar
• 1 tsp Dijon mustard
• 1 crushed garlic clove
• 10 g finely chopped shallots
• 1 heaped tablespoon of freshly chopped parsley leaves
• 2 Tbsp capers

TOPPINGS / ADD-ONS:

• 1 roasted red pepper from a jar
• sunflower seeds
• pumpkin seeds

Instructions

 

TO MAKE THE BUTTER BEAN MASH:

• Heat some oil in a small pan. Add finely chopped onion and fry gently until soft. Add rinsed and drained butter beans followed by crushed garlic. Cook gently for 3 minutes. Using a potato masher, crush the butter beans to a soft texture. Add lemon juice, 2 Tbsp extra-virgin olive oil and 2 Tbsp dairy-free milk. Season to taste with salt and pepper.
• To cook the purple sprouting broccoli:
• While the beans are cooking, heat water in a medium pan. When water is boiling, add the purple sprouting broccoli and cook for 8-12 mins until soft. they should still have a slight bite.

TO MAKE THE VINAIGRETTE:

• Mix all the vinaigrette ingredients together, keeping one tablespoon of capers aside. Chop the remaining tablespoon of capers and blend into the vinaigrette.

TO SERVE:

• Pile butter bean mash and purple sprouting broccoli on a serving dish. Add roasted red pepper and seeds. Serve drizzled with the vinaigrette. This dish is best eaten warm.

Nutrition

Serving: 300gCalories: 710kcalCarbohydrates: 68gProtein: 25gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gCholesterol: 1mgSodium: 375mgPotassium: 1477mgFiber: 21gSugar: 12gVitamin A: 1562IUVitamin C: 94mgCalcium: 138mgIron: 8mg

Keyword butter bean, Purple Sprouting Broccoli

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