BY NICK MACMAHON | 13 JANUARY 2020
A hint of colour and freshness in the depths of winter. This purple and green brassica provides some respite from the ubiquitous, carb-heavy, root vegetables of winter.
Unlike the standard green broccoli aka Calabrese, this variety is incredibly hardy and will grow throughout the toughest conditions of British winter, withstanding temperatures as low as -12c. Available from
Regular broccoli produces a large head of florets but PSB grows with multiple heads with thin asparagus-like stalks, so cook as you would with tenderstem or asparagus. Roasted, steamed, blanched, sautéed or even raw.
When buying PSB, it will either be sold as a bundle of stalks, like tenderstem or as the single crown of the plant with a thick stem, like broccoli. They can be prepped in the same way. Simply cut off any tough parts of the lower stem and cut into the size you need. Keep the florets and stalks together if you are serving it as a side dish, or cut into smaller pieces if going into a salad or stir fry.
Like broccoli and other brassicas, overcooking can produce an unpleasant sulfur smell so be sure not to overcook.
Toss in olive oil, salt and pepper and then 15 minutes in the oven at 200c.
Steamed or blanched
3-4 minutes is all it needs and then toss with oil, salt and pepper.
Cut into small pieces and fry in a hot pan for 3-4 minutes.
Slice the stem finely and chop up the florets. Mix into a salad.