Purple Sprouting Broccoli with Walnut and Bacon
This purple sprouting broccoli with walnut and bacon sits somewhere between a warm salad and a proper side dish for a hearty meal. The broccoli gets steamed until tender with a good bite, while crispy bacon and toasted walnuts add texture and richness. The sauce brings it all together - shallots softened in butter, reduced sherry, wholegrain mustard, and crème fraîche create something creamy but sharp enough to balance the bacon's saltiness. It works alongside roast chicken, grilled fish, or a simple steak, but it's substantial enough to eat on its own with good bread. Make it when purple sprouting broccoli is in season - roughly February to April in the UK - when the stems are sweet and the florets are tight.
Purple Sprouting Broccoli with Walnut and Bacon
Purple sprouting broccoli with crispy bacon, toasted walnuts and a creamy sherry mustard sauce. Somewhere between a warm salad and a hearty side dish.
Ingredients
- 8 rashers smoked streaky bacon
- 400 g purple sprouting broccoli
- 1 tbsp butter
- 1 large shallot, finely chopped
- 50 g walnuts
- 100 ml dry sherry or white wine
- 2 tbsp wholegrain mustard
- 3 tbsp crème fraîche
- Salt and black pepper
Instructions
- Grill the bacon until crisp, about 10-12 minutes. Set aside to cool, then roughly break into small shards. Alternatively, chop the bacon first and fry in a dry pan until crisp.
- In a dry frying pan over medium heat, toast the walnut halves for 5-6 minutes, tossing regularly until fragrant and lightly golden. Tip onto a chopping board, sprinkle with a pinch of salt and roughly chop.
- Put the frying pan back on the hob over medium-low heat. Add the butter and when melted add the shallot. Cook gently for 6-8 minutes until very soft and translucent.
- While the shallot cooks, trim the bottoms off the broccoli. Steam for 8-10 minutes until tender but still with a good bite.
- Add the sherry or white wine to the shallots and simmer until reduced by half.
- Stir in the mustard and crème fraîche. Cook for 2 minutes, then add three-quarters of the chopped walnuts. Season with salt and black pepper to taste.
- Spread half of the sauce on a serving platter and arrange the broccoli on top. Spoon over the remaining sauce, then scatter with the remaining walnuts and bacon shards.
Nutrition Facts
Calories
285Fat
8 gCarbs
8 gSugar
4 gProtein
0 gApproximate values per serving
Ingredients and Sourcing Tips
Purple sprouting broccoli
In season from February to April in the UK. Look for tight purple florets and firm green stems without any yellowing or limpness. The stems should snap cleanly when bent. You need 400g - usually one or two bunches depending on size.If you can't get purple sprouting, regular long-stem broccoli (like Tenderstem) works but adjust steaming time as the stems are usually thinner
Smoked streaky bacon
Use proper smoked streaky bacon, not back bacon. The streaky has more fat which renders down and crisps beautifully. Smoked adds depth, but unsmoked works if that's your preference. Eight rashers should give you plenty of crispy shards for scattering.
Walnuts
Buy walnut halves rather than pieces - they're easier to toast evenly and you can control the chop size. Check they smell fresh and sweet, not musty or rancid. Old walnuts have an unpleasant bitterness.
Shallot
One large shallot or two small ones, finely chopped. Shallots are sweeter and more delicate than onions, which suits this dish. If you only have onions, use half a small one instead.
Dry sherry or white wine
Dry (not sweet) sherry is traditional and adds nutty depth. Fino or Manzanilla work well. If using white wine, choose something dry and crisp like Sauvignon Blanc or Pinot Grigio. Don't use anything you wouldn't drink - cooking concentrates the flavour.
Wholegrain mustard
The seeds and texture matter here. Dijon is too smooth for this dish. Any good wholegrain mustard works - French, English, whatever you have. It should have visible mustard seeds and a good sharp bite.
Crème fraîche
Full-fat crème fraîche adds richness and a slight tang. Don't use low-fat versions or sour cream - they can split when heated. Double cream works in a pinch but you lose the tangy edge.
Variations and Dietary Swaps
Tenderstem or regular broccoli
Use tenderstem broccoli (steam for 6-7 minutes) or regular broccoli florets (steam for 5-6 minutes). Purple sprouting has the best flavour when in season but this works year-round with other types.
Hazelnuts instead of walnuts
Toasted hazelnuts work beautifully here. Rub off the skins after toasting for a cleaner finish. Almonds or pecans would also be good, though they're less traditional.
Vegetarian version
Leave out the bacon and add extra walnuts. A handful of crispy fried shallots or caramelised onions on top adds the savoury depth and crunch you lose without bacon.
Vegan adaptation
Replace butter with olive oil, crème fraîche with cashew cream or oat cream, and skip the bacon. Add nutritional yeast to the sauce for umami depth. Top with crispy fried shallots.
Different mustards
Try Dijon with tarragon, honey mustard for sweetness, or English mustard for serious heat. Each changes the character but all work with the creamy sauce.
Extra vegetables
Add a handful of peas or broad beans to the steamer in the last 2-3 minutes for extra spring vegetables. Asparagus tips would also work well.
Kitchen Notes
Grilling vs frying bacon
Grilling the bacon gives even crispness without needing to watch it constantly. Lay the rashers on a foil-lined grill tray and turn halfway through. If you prefer to fry or chop-then-fry, that works too - just make sure it's properly crisp so it stays crunchy when scattered over.
Toasting walnuts properly
Medium heat, dry pan, constant attention. Walnuts go from perfect to burnt quickly. You want them fragrant and just starting to colour. They'll continue cooking slightly after you remove them from the heat.
Softening shallots slowly
Don't rush this step. Medium-low heat and 6-8 minutes gives you sweet, translucent shallots that melt into the sauce. Higher heat or less time leaves them sharp and undercooked.
Reducing the sherry
Let it bubble away until reduced by half. You want the alcohol to cook off and the flavour to concentrate. The reduction should look syrupy, not watery.
Steaming broccoli
Don't overcook it. The stems should be tender when pierced with a knife but still have resistance. Overcooked purple sprouting goes mushy and loses its vibrant colour. If your stems are particularly thick, they might need the full 10 minutes.
Sauce consistency
The sauce should coat the back of a spoon but still be pourable. If it's too thick, loosen with a splash of the broccoli steaming water. If too thin, simmer for another minute to reduce.
Assembling on a platter
Spreading sauce on the bottom first stops the broccoli sliding around. Arrange the stems so they're all facing roughly the same direction for a neater presentation. The remaining sauce and toppings go on at the end.
Storage
This is best served immediately while the broccoli is still warm and the bacon is crisp. Leftovers keep in the fridge for a day but the bacon loses its crunch and the broccoli softens. Reheat gently in a pan rather than the microwave.
Serving Suggestions
How to serve
Serve on a large platter or divide between individual plates. Make sure each portion gets broccoli, sauce, walnuts, and bacon. The contrast between the tender broccoli, creamy sauce, crunchy walnuts, and crispy bacon is what makes this work.
What to serve alongside
This works with roast chicken, grilled lamb chops, pan-fried fish, or a simple steak. It's also excellent with roast pork or alongside other spring vegetables. Substantial enough to be a light lunch with good bread and butter.
When to serve
Make this when purple sprouting broccoli is in season - February to April in the UK. It's a proper spring side dish that celebrates the vegetable. Also works for Sunday lunch, dinner parties, or any time you want something more interesting than plain steamed vegetables.
Portion sizes
Serves 4 as a generous side dish. If serving as part of a larger spread with multiple sides, it stretches to 6 portions. As a light main with bread, serves 2-3.
Temperature
Serve warm, not piping hot. The broccoli should still be steaming slightly but the sauce shouldn't be so hot that the crème fraîche splits. Room temperature works too if you're making it ahead for a buffet.
