While it might look like it, Broccolini is not baby broccoli. This lanky vegetable is a hybrid (first created in 1993), it's a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible.
Compared to the bitter flavor of regular broccoli, Broccolini is more mild, with a sweet, earthy taste. And while it can be eaten raw, Broccolini is best when cooked. It can be sautéed, steamed, roasted, and grilled.
Got Broccolini?🤗 one of our favorite veggies! I blanch them by dropping them in pot of salted boiling water, stems first so that the more delicate florets don’t get over cooked. After few minutes I dunk them down just for a couple minutes. Scoop the bright green beauties into an ice bath to stop the cooking, then place in strainer. Right before serving, simply stir fry quickly with garlic, butter, and splash of liquid aminos. Mmmmmm!😜😋#broccolini #babybroccoli #freshveggies #eatyourveggies #stirfry #blanchingveggies #timetoeat
Seared scallops on parsnip sage mash with brown butter sauce. Mixing parsnip and sage in the mash makes the dish a lot lighter for a hot summer night. 🥦 🥒 🥔
Healthy last minute dinner 🥘
Broccolini and Potato Soup with Wine & Cheese in a Sourdough Boule (recipe below) *You can get more of my recipes in my new cookbook, 4 Generations. Available on my website.
16 ounces broccolini (2 bunches)
4 medium potatoes (I used yukon gold)
1 yellow onion, diced
4 cloves of garlic, diced
1 cup shredded carrots
2 chicken brother concentrate packets or bouillon cubes
1 1/2 cups shredded cheese (I used gruyere, white cheddar, & cheddar)
1 cup white wine (I used chardonnay)
4 cups whole milk
3 T flour
3 T butter
2 T nutmeg
1 T oregano
2 T ground black pepper
1 T sea salt
2-4 mini sourdough boules
Cooked bacon, optional
1) Preheat oven to 400°F. White waiting for oven to heat, boil a pot of water and cook the potatoes then drain and discard peels. Set aside.
2) Trim florets from the broccolini stems and keep separate. Toss with a few teaspoons of olive oil and sprinkle with salt, then roast on a foil-lined baking sheet for 8 minutes. Add carrots and roast another 5 minutes. Remove from oven but don't turn it off yet.
3) In the same pot you boiled the potatoes (it should be empty now, heat 3 T olive oil over medium high heat. Sauté onion and garlic about 5 minutes, then add flour, butter, nutmeg, and salt. Whisk in the milk, broth concentrate, oregano, and wine then cook 3 minutes. Bring to a boil then reduce to a simmer and cook 3 minutes more. Remove from heat.
4) Blend the liquid in batches together with the carrots potatoes, and broccolini stems until smooth. Return soup to the pot and whisk in the cheese and broccolini florets. Season with salt and pepper as needed.
5) Cut a 1 inch off the top of the boules then scoop out the insides, leaving about a 1/4 shell. (You can bake & save the insides for croutons later if you'd like) Rub the outside with olive oil, and bake at 450°F on a foil-lined cookie sheet for about 7 minutes until toasted.
6) Ladel soup into bread bowls and top with more cheese, oregano and bacon if using. Soup will keep well for a week or it can be frozen, but I'd only toast new boules and croutons for each meal rather than keeping for later.
Terriyka mushrooms with broccolini, kale and soba noodles 😍