Suggestions for broccolini

Also called baby broccoli -- My first thought was to roast it the same way I do asparagus, with a sprinkle of olive oil and balsamic vinegar, s&p. But I think I tried that once and the flowerettes scorched. I might steam it, but what should I do then for more interest and flavor?

[SGH2BK]

One of my favorite recipes with broccolini is from Jacques Pepin. It's so easy and delicious.

Here's the link: http://www.kqed.org/w/morefastfoodmyw...

[coconutgoddess]

i love Broccolini. I also agree with the Blanching and quick saute. I like toasted garlic, kosher salt, a tiny bit of olive oil, finished with lemon. (if you are near a good asian store... Calamasi is the best... but lemon will do)

[Kaisgraham]

We love broccolini and eat it often. I also blanch it in salt water for maybe 2 minutes and then shock it in an ice bath. I often serve it cold with a blend of olive oil, dash or two of sesame oil and a dash or two of rice wine vinegar. Delish.

[foodseek]

Just purchased this for the first time and I am wondering if there are any new suggestions for preparation since first posted. I have steaks to grill so hope to prepare this as a side veggie. Thanks so much.

[Will Owen]

After having absorbed this stuff into my regular vegetable rotation, I've simplifed the process detailed above. I parboil and blanch it as jdherbert suggests, then let it dry while the rest of dinner cooks. Then, just before serving, I toss it in some olive oil with anchovy paste blended in, then do a quick toss-and-sizzle in the big sauté pot (which I use only because I'm such a klutz that if I use a regular sauté pan I usually toss the food onto the stovetop, the floor, any passers-by...). Squeeze a little lemon over it and serve.

[foodseek]

Thanks for updates and suggestions for prep. Parboiled, iced it, and did a quick sizzle with evoo and garlic, anchovy paste. I think the anchovy paste really added an extra dimension to the vegetable. Loved it!

[Will Owen]

You'll notice I completely missed this update when I posted my latest one. These multiple-year threads are making me crazy...but I think my further simplification works even better.

Other than Lima beans, Broccolini is probably my favoritre vegetable (no really, I love Lima beans!)

I usually blanch the broccolini in heavily salted water, then shock it in an ice bath to keep it cool until just before service. I then saute it in a pan usually with butter and garlic or shallots, but I've also used a splash of tamari soy sauce, a dusting of a mustard-y spice blend, and one one occaision, cajun seasoning (ummm, not so good).

I like the blanch and shock then saute method because itperks up the color, increases the tenderness, but keeps the veg firm enough to add more flavor. I like it grilled and roasted, too- a little char in the florets goes quite well with a savory accent like soy sauce.

I agree with the blanching method 100%...I then sautee it in garlic, evoo and red pepper flakes. It's great then served along side any meat, or chop slightly and toss into pasta.

Love it cooked this way, too. And for the garlic- I like to slice up 3 or 4 cloves of garlic, and fry in a bit of olive oil until they are garlic chips, then add the broccolini, red pepper flakes and some lemon juice. Tastes as good as it looks.

Good call...I forgot to mention lemon juice, and I think it is essential...otherwise it can get kind of flat.

A visiting cookin' buddy got some of this when we went to our local farmer's market and used an idea he'd seen in one of the Rogers & Gray books, along the lines of the previous suggestions only with the addition of a few anchovies cooked in the oil until they'd mostly dissolved. Delicious, if you like anchovies...yeah, fresh lemon juice is also essential.

[Will Owen]

Just wanted to update this: standard broccolini recipe now is to heat the big nonstick sauté pot until it's good and hot with a bit of olive oil, then drop in the broccolini that's been trimmed and soaking. Pour over this about 1 Tbs of anchovy paste beaten into 1/4 cup olive oil, toss, and put the lid on and braise over low heat for 20 minutes. Works well with cut-up broccoli, too. This is very good with rich bland meats or fish.

[Jill Brazil]

blanched broccolini + garlic + evoo + sausage + pasta + red pepper flakes!

[TBird]

sounds good, and you could even take out the pasta and throw the rest on a pizza. oh yeah!

[WCchopper]

It's good on top of grits, too.