Packed full of nutrients, broccolini is a cross-breed of broccoli and Chinese broccoli. But when it comes to knowing the best way to cook broccolini, many people aren’t sure.
Watch: Beef rump roast with creamy greens
Chef Mel Alafaci is a Brisbane-based chef and author of Culinary Quickies. She says, “Broccolini is hands down one of the most glamorous and versatile vegetables on the market.
“It’s economical, nutritious and delicious. And it’s in season right now.”
The best way to cook broccolini
Not only can broccolini be served with most dishes as a side, but you can also have it ready in a flash.
“Broccolini is one of my favourites because it is speedy to cook, is versatile and reliable, and can add a little bit of green glamour to almost any cuisine,” says Chef Mel. “It’s no accident that we see broccolini featuring on menus around the globe…chefs and restaurant patrons love it.”
5 ways to prepare and cook broccolini
Chef Mel has shared her favourite ways to cook broccolini; you won’t be disappointed.
Before cooking your broccolini, it’s important to choose great produce.
“Choose broccolini with tight, firm florets and stems and allow about two to three stems per person,” says Chef Mel.
1. Stir fried Broccolini and Asian greens (serves 4 as a side)
What you’ll need:
- 2 bunches broccolini, trimmed
- 1 cup trimmed Snow peas or Sugar snap peas
- 1 cup baby spinach leaves
- 1 cup sliced Swiss Brown mushrooms (or any mushrooms)
- 1 tbsp vegetable or peanut oil
- 1-2 cloves garlic, minced
- 2 tsp sesame seeds
- 1 tsp sesame oil
- ½ tsp chilli flakes (optional)
Method:
- Heat the wok until it is swear-word hot.
- Add the oil, vegetables and garlic and stir fry over high heat until the veggies are light green and tender (approx. two minutes)
- Add the sesame oil and seeds and stir fry until fragrant. Add chilli if using.
- Serve immediately.
2. Baked broccolini with cheese sauce
Although Chef Mel says she would never roast broccolini, she makes an exception with this delicious recipe.
Ingredients:
- 3-4 bunches broccolini, trimmed
- 40g butter
- 40g plain flour
- 2 cups milk (warmed)
- 1 cup grated cheddar (or a mix of your favourites. Try blue cheese and mozzarella)
Method:
- Place your trimmed broccolini in a baking dish and cover it with cheese sauce.
- Bake in a moderate oven for approximately 25 minutes.
- The Broccolini should be cooked through and the top golden brown.
To make the cheese sauce:
- Melt the butter in a saucepan over medium heat until it starts to foam.
- Add the flour and cook, stirring, for 1-2 minutes or until the mixture begins to bubble. Reduce heat and cook gently, so it stays lovely and light. The flour needs to cook, so don’t miss this step.
- Gradually add the warm milk and whisk until smooth. Cook, stirring constantly for 5 minutes or until the mixture thickens.
- Stir in the cheese and cook until just melted.
3. Steamed Broccolini
Steaming is a great way to cook your vegetables without losing nutrients.
And the good news is, “Broccolini absolutely loves to be lightly steamed,” says Chef Mel. “If you don’t have a steam oven or steamer, place your luscious broccolini bunches in a deep bowl with a centimetre of water at the bottom. Pop it in your microwave on high for about two minutes.
“Drain well, then dress with olive oil or butter and a sprinkle of salt (?).
“For a spicier variation, dress with soy sauce, sesame oil and a pinch of chilli.”
4. Blanched Broccolini
If you like your broccolini a little crunchy, then blanching is for you.
“Even easier than steaming, blanching is another way to keep your broccolini’s colour, flavour, and crunch,” says Chef Mel.
“Simply fill a large bowl under ‘kettle-hot’ boiling water. Submerge your broccolini and blanch it for about one minute. The greens will ‘cook’ slightly and still be bright green.
“Drain well, then dress with olive oil or butter and a sprinkle of salt (?).
“For a spicier variation, dress with soy sauce, sesame oil and a pinch of chilli.”
5. Raw in salads
You don’t have to cook broccolini if you don’t want to. Add it to a salad and devour it.
“Broccolini is perfect for that valuable crunch in salads,” says Chef Mel.
“I chop it up with raw asparagus, red cabbage, diced apple, spinach and snow peas, and then dress it in some mayo, mustard and pepper. You can add whatever you like –toasted sesame seeds, pistachios, walnuts and/or bacon bits – and voila…you have an amazingly nutritious raw salad worthy of many “Oohs!” and “Ahs!””
Here’s the recipe to Chef Mel’s Ultimate Broccolini salad.
You might also like:
Mongolian lamb and broccolini stir-fry
Cucumber, broccolini and beef rice salad
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