It looks like broccoli, smells like broccoli, and even tastes like broccoli but it’s actually broccolini – which is technically related to the cabbage family. When I got some in my CSA box last week, I first thought it was broccoli rabe. In my 27 years, I don’t think I’ve ever eaten this delicate looking vegetable and am a little bummed I’ve missed out for so long. While it tastes similar to broccoli, it’s a bit sweeter and a cinch to prepare.
- How to Pick: Choose broccolini with freshly cut stems (like you would with asparagus). Avoid any bunches with wilted leaves and browning or flowering florets.
- How to Store: Keep them in a plastic bag in the fridge.
- How to Prepare: Remove any wilted leaves or browning florets. Also, peel any especially tough or mature looking stems as they may be tough. You can blanch, steam, saute, stir fry or boil this delicate veggie. According to Cook’s Illustrated, blanching helps offset any bitterness.
- Recipe Ideas: Keep it light with Ina Garten’s Sauteed Broccolini or 101 Cookbook’s Asparagus Salad with Broccolini. Or, go decadent with Bon Appetit’s Broccolini with Pecan Brown Butter!
- Fun Fact: You can eat the entire vegetable, including the leaves!
{ 2 comments }
I used to grow broccolini, and it became a staple in all of my asian dishes where I might have otherwise used broccoli. It’s brilliant for stir-fries because it requires minimal preparation, so all you have to do it slice and sautee for a quick dinner!
Yum! Love broccolini. I always feel like I’m making a smart decision for my body when I eat that hearty veggie. It’s really good seasoned up with a bit of turmeric and white onion, then sauteed with olive oil in a heavy-bottomed pan.
Comments on this entry are closed.