HOME > Chowhound > Home Cooking >
Are you making a specialty food? Tell us about it

Suggestions for broccolini

Sarah C Mar 21, 2006 06:53 AM

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?

  1. s
    SGH2BK Aug 19, 2009 12:40 PM

    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...

    1. coconutgoddess Sep 21, 2007 03:27 PM

      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)

      1. k
        Kaisgraham Sep 21, 2007 03:24 PM

        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.

        1. foodseek Sep 20, 2007 03:09 PM

          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.

          3 Replies
          1. re: foodseek
            Will Owen Sep 21, 2007 11:23 AM

            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.

            1. re: Will Owen
              foodseek Sep 24, 2007 05:21 PM

              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!

              1. re: foodseek
                Will Owen Aug 19, 2009 10:19 PM

                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.

          2. j
            jdherbert Mar 21, 2006 08:14 AM

            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.

            8 Replies
            1. re: jdherbert
              Aaron Mar 21, 2006 10:05 AM

              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.

              1. re: Aaron
                macca Mar 21, 2006 10:12 AM

                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.

                1. re: macca
                  Aaron Mar 21, 2006 10:14 AM

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

                  1. re: Aaron
                    Will Owen Mar 21, 2006 01:49 PM

                    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.

                    1. re: Will Owen
                      Will Owen Aug 19, 2009 10:17 PM

                      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.

                2. re: Aaron
                  Jill Brazil Sep 21, 2007 11:25 AM

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

                  1. re: Jill Brazil
                    TBird Sep 21, 2007 11:26 AM

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

                    1. re: TBird
                      WCchopper Aug 19, 2009 09:59 PM

                      It's good on top of grits, too.

              Show Hidden Posts