Spring is in the air: sprouting broccoli with hollandaise

Spring is in the air: sprouting broccoli with hollandaise This simple recipe is from Veg: The Greengrocer's Cookbook by Greg Wallace, the British God of Green Things. It was reprinted in the May 2006 issue of Olive, yet another British food magazine, published by BBC. The only change I made to the recipe was omitting the anchovies, as I have none in my kitchen, and being not a fan of the given fish, I didn't rush out to rectify the situation. By all means, feel free to scatter some chopped salty fillets on top.

Sprouting broccoli with hollandaise
(Spargelkapsavõrsed hollandi kastmega)
Serves 4



500 grams of sprouting broccoli, trimmed
salt, water

For the hollandaise sauce:
2 egg yolks
1 Tbsp smooth Dijon mustard
half a juiced lemon
125 grams butter, melted & slightly cooled
salt & black pepper

Bring a large pan of salted water to the boil, add the trimmed broccoli and boil for 4-5 minutes, until broccoli is al dente.
While sprouting broccoli are boiling, make the hollandaise. Whisk the egg yolks, mustard and lemon juice together until combined and doubled in volume. Gradually pour in the melted butter, whisking all the time. Season the sauce with salt and pepper.
Arrange the drained sprouting broccoli on warm plates and pour over the sauce (and anchovies, if you're into that kind of thing:)

And Happy Easter to everyone! I'll be posting about Estonian Easter dessert, pasha, later this week!