Broccoli with Cream and Parsley

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

If any sauce is to be served with spring vegetables, it must be light and delicate in flavour. You can make this recipe using soured cream and omit the lemon juice. Serve hot over broccoli, new potatoes or broad beans.


  • about 1 kg/2–2½ lb purple sprouting broccoli
  • 1.5 dl/¼


Cut away the outer green leaves from the broccoli and separate the small heads. Soak in cold water for about 30 minutes. Drain and add to a pan of boiling salted water. Bring back to the boil and cook rapidly for 10 minutes for young small heads, 15 minutes for others. When cooked the stalks will feel tender when pierced with the point of a knife. Drain thoroughly and return the broccoli to the