Step-by-step guide on how to cook broccolini outlines methods of simmering, frying, steaming, oven and microwave, plus how to store broccolini correctly.
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Broccolini have a sweet taste that is somewhat similar to asparagus and broccoli, but they also have earthy notes. Note that broccolini are not “little broccoli”. This vegetable is actually a hybrid of Chinese broccoli, which is very thin and rich in leaves, and regular broccoli, which has thick stems and clusters of buds, both of which are cultivar groups of Brassica oleracea. The end result is a thin vegetable like Chinese broccoli, but with buds like those of regular broccoli.
How healthy is broccoli?
Broccolini is a real superfood ! In the folic acid ranking of domestic vegetables, broccolini is way ahead (front runner: kale). The vitamin, which is particularly important for pregnant women, is required for cell division and blood formation. The vegetable also contains plenty of vitamin C (twice as much as lemons), just under 100 grams cover the daily requirement. Its glucosinolates (mustard oils) have an infection-inhibiting effect.
Store broccolini properly
The vegetables should best be enjoyed fresh and not stored for too long. In the vegetable compartment of the refrigerator, wrapped in cling film, the broccoli usually stays fresh for 3-4 days .
Of course, you can also freeze the broccoli. To do this, you should briefly blanch the florets and the stalk – then it can be kept in the freezer bag for 10-12 months.
How to cook broccolini
When cooked, the stems are firm and the buds are tender. It’s a versatile and easy-to-prepare vegetable that can be cooked in many different ways. Here are 5 easy ways how to cook broccolino for you to get started.
Ingredients for 4 or 6 servings.
450g broccolini 3 tablespoons (45 ml) olive oil 2 tablespoons (30 ml) lemon juice (optional) salt to taste ground black pepper to taste (optional) a quarter teaspoon of garlic powder (optional) water
How to cook broccolini: preparation
1 Choose broccolini with an intense green color. Fresh broccolini also have fresh bases, rigid stems, and compact buds.
If the buds turn yellow, the broccolini is no longer good. The same is true if the bases appear dry, if the stems have soft spots, or if the buds show signs of inflorescences. You should keep the broccolini in a plastic bag or container that is sealed in the refrigerator until you are ready to use them.
2 Cut off unnecessary parts. Use a sharp knife to remove thick leaves and end pieces to separate the thinner top stems.
If the thin stems are connected to a single thick stem, you should cut off that thick part that holds the thin stems together. If some stems are still a little too thick, you can cut them in half according to their length to make pieces that are easier to handle.
3 Rinse broccolini under running water. Then dry them with clean absorbent paper.
The broccolini are usually free of dirt and debris, so a quick rinse is all it takes to clean them.
How to cook broccolini: method 1 – saucepan
1 Boil a large saucepan with water. Fill the pot two-thirds full with water and heat it over high heat.
2 Add the salt. For every 4 liters of water, pour a tablespoon of salt into the pan. Let the water boil for a minute or two to let the salt dissolve.
Adding salt only when the water is already boiling will reduce the cooking time required. Salt water takes longer to boil than fresh water.
3 Cook broccolini for a few minutes. Add the broccolini to the pan and cook for two and a half to five minutes, depending on the degree of tenderness you want. Immediately drain the broccolini by pouring the contents of the saucepan into a colander. If you leave the broccolini in the water for too long, they will continue to cook and may get mushy. Cook the broccolini for 2 ½ minutes if you want them to be crispy. If you prefer them to be more tender, cook them for 5 minutes.
4 Season with oil, lemon juice and spices before serving. Return the broccolini to the pan and add the olive oil, lemon juice, pepper and garlic powder. Serve when they are still warm.
How to cook broccolini: method 2 – simmer then fry
1 Boil a pot of water with salt. Fill a saucepan about two-thirds full with water and add a generous pinch of salt. Heat on the stove over high heat. Use about a tablespoon of salt per 4 liters of water.
2 Briefly boil broccolini. Put broccolini in boiling water and cook for no more than 2 minutes. Drain immediately after two minutes. Put the broccolini in a colander or remove it from the pot with tongs. If you don’t finish this process quickly enough, the broccolini will stay in the water too long and may become too soft or doughy.
3 Place broccolini in a bowl of frozen water. This stops boiling. Leave the broccolini in frozen water for about 2 minutes. Blanched vegetables should generally stay in frozen water for as long as they are in boiling water to stop cooking completely.
4 Put oil in a large pan. While the broccolini are resting in ice water, heat some oil in a pan over medium-high heat for a few minutes or until it becomes less dense to better lubricate the pan.
5 Add broccolini to the pan. Cook them for 2 minutes or until they are hot and their tips start to caramelize. Don’t worry if the broccolini sizzles when you add them to the pan. And through the contact of the water remaining on the vegetables with the boiling oil. If you want to minimize this reaction, quickly dry the broccolini with absorbent paper before adding it to the pan.
6 Season with lemon juice and spices before serving. Place the broccolini in a baking tray and season with lemon juice. Add pepper, garlic powder and salt to taste and enjoy.
How to cook broccolini: method 3 – steam
1 Boil a saucepan with water. Fill a pan with about 5-10 cm of water and cook over high heat. Make sure you have a steamer basket that is suitable for the pot you are using. The basket should not come into direct contact with water even when cooking. If you don’t have a basket, you can use a metal strainer.
2 Put broccolini in the basket and cook. Cover the saucepan with the lid and cook the vegetables for 5-7 minutes, or until the broccolini are tender. The pot must remain covered for the duration of the cooking. The steam generated by boiling water will cook the broccoli in this method, and for this you should allow it to accumulate as much as possible.
3 Season with oil, lemon juice and spices before serving. Place the broccolini in a tray and add a little olive oil. If desired, you can also season with lemon juice, salt, pepper and garlic powder. Twist them with pliers to coat them well and enjoy.
How to cook broccolini: method 4 – oven
1 Preheat oven to 215 ° C In the meantime, prepare a pan by lightly rubbing it with a thin layer of olive oil. Avoid tall pans. It is not recommended to cover the pan with aluminum foil or parchment paper. However, you can use a nonstick spray if you don’t have a lot of oil available.
2 Arrange the broccolini on the baking sheet you prepared. Don’t overlap them. Spreading the broccolini in one layer will make the cooking more even.
3 Drizzle the oil on the broccolini. Pour two or three tablespoons of olive oil on the vegetables and gently twist them with a spatula or tongs to grease them well. It’s a good idea to pour the oil in before the other condiments. Lolio provides an even coating that other spices can stick to, which are easier to stick on broccolini during cooking.
4 Sprinkle the broccolini with the spices and lemon juice. If desired, pour lemon juice, garlic powder, salt and pepper over the vegetables in the pan. Twist it again to dress evenly.
5 Cook the broccolini in the oven until tender. Leave the pan in the oven for 10-15 minutes without covering it. Stir the broccolini from time to time as it cooks to ensure even cooking on all sides and stems.
6 Serve hot. Put the broccolini in the bowl and enjoy.
How to cook broccolini: method 5 – microwave
1 Put broccolini in a microwave. Set out in uniform layers. If necessary or if you wish, you can cut the broccolini into smaller pieces. Smaller pieces are easier to put in a microwave dish, and cutting can be a good idea for this recipe.
2 Add the water, lemon juice and olive oil. Add 190 ml of water, 2 tablespoons of olive dolio and 2 tablespoons of lemon juice to the broccolini. Mix well so that all of the broccolini are coated in the sauce. Ideally, broccolini should be largely submerged in the liquid. If some of the broccolini are submerged and some are not, they will not be able to cook evenly.
3 Cook the vegetables in the microwave until they are soft. Cover the pan with a microwave lid or microwave plastic wrap and cook the broccolini for 5 minutes on high power. Halfway through cooking, stop the microwave to mix the broccolini. This process is very important when some parts are submerged in the liquid and others are not. You can skip it even though all the parts are submerged.
4 Drain, season and serve. Pour the contents of the baking dish into a colander to drain the water. Season with salt and pepper and enjoy the broccolini.