We’re all familiar with broccoli, in fact, it’s one of the most popular veggies in America. However, are you familiar with broccolini? This delicious veggie is a cross between broccoli and gai lan or Chinese broccoli. It has a sweeter flavor than broccoli and the stalks are thinner, which means you can cook them without having to peel off any tough outer part. Like broccoli, broccolini is an excellent source of vitamins A and C. It is also fat free, cholesterol free, and very low in sodium.
Courtesy of Fruits & Veggies–More Matters
You can use broccolini in much the same way you use broccoli, but I’ve chosen a few recipes that really highlight this vegetable. Broccolini Pasta with Creamy Tahini Sauce is a vegan option that will have you amazed there is no dairy in this dish. Along with the broccolini, you’ll use onion, garlic, basil, lemon juice, olive oil, red pepper flakes, tahini paste, and spices. Farfalle (bow tie) pasta provides the base for this dish.
Courtesy of Ceara’s Kitchen
A simple and easy main entrée is Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce. This dish uses chicken tenderloins, broccolini, and shallots. A creamy sauce is made from chicken broth, fresh thyme, heavy whipping cream, and Dijon mustard.
Courtesy of The Food Charlatan
Roasted Broccolini with Mushrooms in Balsamic Sauce is a wonderful side dish. You’ll roast the broccolini in a 400°F oven for 12-15 minutes. In the meantime, you’ll saute sliced shallots in olive oil and then add sliced mushrooms. Once the veggies are softened, you’ll add a dab of butter, balsamic vinegar, and chicken broth. Serve the mushroom/shallot mixture over the roasted broccolini and for an extra kick, sprinkle a little red pepper flakes on top.
Courtesy of Season with Spice
I’ll return next week with recipes that feature tangerines to brighten up the winter months.
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