So, I’m back from Maine and we’re back to our normal programming, though wherever we are, it’s still all about food…
When I first heard of broccolini, I thought maybe it was baby broccoli. It is sometimes called that though it’s not actually a younger stage of common broccoli. Before I give away the parentage of broccolini (which I promise I will), let’s let it stand on it’s own. I loved it at first taste and did not know what it was other than what it looked like. I can see why many would think it’s baby broccoli since the tops tastes a lot like broccoli only it’s just little clusters of tender florets. But, the stems are slim and long.
The stems of the broccolini seem sweeter and have a little more moisture, generally more tender than those of regular broccoli. I’ve tried to get more people into eating broccoli stems, but they taste like kohlrabi and some like that and some don’t. I was so happy to find out that broccolini is actually a cross between broccoli and gai-lan/kai-lan ( aka Chinese broccoli). Makes sense. Love broccoli + love Chinese broccoli = love broccolini! Particularly, I love Chinese broccoli stems so you get the best part from both of these veggies.
You can use broccolini in almost any recipe you’d use broccoli in or gai-lan in, but I feel like it’s a shame to cut them up. They’re long and elegant, making a beautiful presentation whole. Simply roast them with a little olive oil, sliced garlic, and sea salt. They are a fantastic side on any plate.
Like most vegetables, I like to cook them just to al dente. They will be bright green and still retain a nice snap, especially in the stems. It’s always better in terms of retaining the nutrients anyway.
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Interesting, a cross between broccoli and gai-lan. You learn something new everyday!
to me, broccolini is superior to broccoli–it tastes better and i enjoy saying its name even more. 🙂
That’s very interesting..and would like to get more about what can be serve with it? Thanks
I agree, Jessica…roasting is the perfect way to cook broccolini. I love it!
I love broccolini! So interesting to find out that it is actually a cross with gai lan! Mmmm roasted is key.
Sandra, when you just simply roast it with olive oil, garlic, and salt, it’s super versatile and can be served with anything: steak, chicken, fish, tofu.
Barbara, it’s so funny too because I don’t usually roast broccoli or gai-lan.
Cute! I like these.
Never had it before, but I have to say broccoli stems are the best part, and you pinpointed exactly why: they taste like kohlrabi. And that’s definitely a positive thing for me. 🙂
I hope to find broccolini soon and try it!
I started roasting broccoli recently and love the nutty flavor it produces when prepared this way. I am sure broccolini will be equally good this way! I always see broccolini at the store and never buy it b/c I didn’t know how to best prepare it. I can’t wait to give this method a try!
What temp do you roast broc / cauliflower at? I’m experimenting between 375 and 425 – I don’t have an answer yet.
Mo and Grace, let me know what you think of broccolini when you try it!
Bill, I’m not very exact about roasting it…somewhere near 375 preferably but usually it just depends on what else is in the oven and if I need it to be at a more precise temp for somthing else. I think you can be flexible with broccolini.
I roasted it with a little olive oil and lemon pepper instead of garlic and I wanted to lick the grill and the plate! Love this stuff!
I just got some broccolini as part of a medium box of locally grown produce from a co-op in Orlando. I didn’t know what broccolini was until I googled and came across your site. I’m making ginger steak tonight and I think I’ll be roasting the broccolini like you mention above. Can’t wait to try it. I’m very glad I found your website. I learned something today. 🙂
My friend (from California) introduced my family to Broccolini. Taste-wise, it is better than traditional Broccoli (none of the bitter or sour).
If you haven’t tried it, I would totally recommend it!
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