How to cook broccolini

Video: Quick & Easy Sautéed Broccolini Recipe • A Great Side Dish! - Episode 249

Content

Method 2 of 6: Boil broccolini
Method 3 of 6: Frying Broccolini
Method 4 of 6: Steamed Broccolini
Method 5 of 6: Roasting broccoli
Method 6 of 6: Microwave Broccolini
Tips
What do you need
Broccolini preparation
Cooking
Roasting
For a couple
Baking
In the microwave
Additional articles

1 Choose bright green broccolini. Fresh broccolini also has a taut stem and tightly compressed buds.

If the buds start to turn yellow or bloom, the broccolini is not fresh. The same goes for the barrel - if it's dry or soft, don't buy one.
Broccolini should be stored in a tightly resealable plastic bag or container in the refrigerator until use.

2 Cut off the ends. Cut off the leaves and thick ends with a sharp knife so you can easily divide the remaining stem and buds into smaller pieces.

If thin stems merge into one thick stem, then you should cut off the entire thick stem.
If any of the remaining stems are too thick, cut them in half lengthways.

3 Rinse the broccolini under running water. Rinse the stems quickly under cool tap water and pat dry with clean paper towels.

Broccolini is usually not very dirty, so you just need to rinse it slightly.

Method 2 of 6: Boil broccolini

1 Bring a large pot of water to a boil. Fill a large saucepan about 2/3 full of water and bring to a boil on the stove over high heat.
2 Add salt. Add about 1 tbsp. (15 ml) salt in a saucepan for every 4 L of water. Cook for another 1-2 minutes to dissolve the salt.
- By adding salt after the water has boiled, you will shorten the total time it takes to bring the water to a boil. Salt water boils more slowly than regular water.
3 Cook the broccolini for a few minutes. Add broccolini and cook for 2.5-5 minutes, depending on how soft you like broccolini.
- Drain the water immediately through a colander. If you leave the broccolini in hot water, it will continue to cook and may become too soft.
- Cook for 2.5 minutes if you want the broccolini to be tender and crispy. If you want it to be softer and not crispy, cook for 5 minutes.
4 Drizzle with oil and lemon juice and season before serving. Put the broccolini back in the pot and add the olive oil, lemon juice, pepper, and garlic powder. Stir with tongs or a spatula and serve hot.

Method 3 of 6: Frying Broccolini

1 Bring a pot of salted water to a boil. Fill the pot about 2/3 full with water and salt generously. Bring to a boil over high heat.
- Use about 1 tablespoon. (15 ml) salt for every 4 liters of water.
2 Blanch the broccolini quickly. Place the broccolini in boiling water and cook for no more than two minutes.
- Drain off the water immediately. Drain the water through a colander or use tongs to remove the broccolini from the pot.
- If you leave the broccolini in hot water, it will continue to cook and may become too soft.
3 Dip in a bowl of ice cold water. Transfer the broccolini to a large bowl filled with ice water to stop cooking.
- Leave the broccolini in ice water for 2 minutes. As a general rule, blanched vegetables should spend the same amount of time in ice water as they do in boiling water.
4 Pour oil into a large skillet. While the broccolini is in the ice water, pour the oil into the skillet and heat for a few minutes over medium heat until the butter is thinner and covers the entire surface of the skillet.
5 Add broccolini. Transfer the broccolini from the ice water directly to the hot oil in the skillet. Cook for 2 minutes, until the tips start to caramelize.
- Don't be alarmed if the broccolini sizzles as soon as you put it in the pan. This is due to the water remaining on the vegetable. If you want to minimize this reaction, dry the broccolini with clean paper towels before placing it in the pan.
6 Drizzle with lemon juice and season before serving. Place broccolini on a serving plate and drizzle with lemon juice. Sprinkle with pepper, garlic powder and salt if desired and enjoy.

Method 4 of 6: Steamed Broccolini

1 Bring a pot of water to a boil. Fill a saucepan with 5-10 cm of water and bring to a boil over high heat.
- Make sure you have a steamer basket that fits in the pot you are using. The basket should not come into direct contact with water, even after the water has boiled.
- If you don't have a basket, you can use a colander instead.
2 Place broccolini in a steamer basket and cook. Once you place the broccolini in the steamer basket, cover the pan and cook for 5-7 minutes, until the broccolini is tender.
- The pot must be covered during the entire cooking process. In this method, the broccolini is steamed, so you need to collect as much of it under the lid as possible.
3 Toss with butter, lemon juice and seasonings before serving. Place broccolini on a serving plate and add olive oil.You can also drizzle it with lemon juice and sprinkle with salt, pepper and garlic powder. Stir with tongs and enjoy.

Method 5 of 6: Roasting broccoli

1 Preheat oven to 215 degrees Celsius. In the meantime, prepare a baking sheet by coating it with a thin layer of olive oil.
- You can also use a shallow baking dish, but do not use a high-sided baking dish.
- It is not recommended to line the form with aluminum foil or parchment paper. However, you can coat it with cooking fat (spray) if you don't have vegetable oil.
2 Place broccolini in a prepared baking sheet in one layer.
- Spreading the broccolini in one layer helps to cook it evenly.
3 Drizzle with oil and stir. Drizzle over 2-3 tablespoons (30-45 ml) of olive oil over the broccolini and stir gently with a spatula or tongs until it is evenly coated.
- It is best to mix the broccolini with the butter first and then the spices. The oil creates a shell on which the seasonings adhere well throughout the cooking process.
4 Sprinkle with spices and drizzle with lemon juice. Top the broccolini with lemon juice if desired, sprinkle with garlic powder, salt and pepper to taste. Stir well again to coat the broccolini thoroughly.
5 Bake until tender. Cook the broccolini in a preheated oven uncovered for about 10-15 minutes.
- Stir occasionally to cook the broccolini evenly.
6 Serve warm. Transfer the cooked broccolini to individual serving plates and enjoy.

Method 6 of 6: Microwave Broccolini

1 Place the broccolini in a microwave safe plate. You can lay broccolini in layers.
- If necessary or desired, you can cut the broccolini into smaller pieces. Small pieces may be easier to place in a small dish.
2 Add water, lemon juice and olive oil. Add 3/4 cup (190 ml) water, 2 tablespoons to the broccolini. (30 ml) olive oil and 2 tbsp. (30 ml) lemon juice. Stir well so that the broccolini is coated in the mixture.
- Ideally, the broccolini should be covered in liquid. If it's partially covered, it won't cook evenly.
3 Cook in the microwave until the broccolini is tender. Cover the plate with microwave-safe cling film and cook on high heat for 5 minutes.
- Pause halfway through the cooking process and stir the broccolini. This is especially important if it is not completely covered with liquid. You can skip this step if the broccolini is covered in liquid.
4 Drain, season and serve. Pour the contents of the plate through a colander. Season with salt and pepper to taste and enjoy.
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Tips

Note that broccolini are not broccoli shoots. It is a hybrid of Chinese broccoli (very thin and leafy) and regular broccoli. The end result is a plant as thin as Chinese broccoli and with inflorescences like a normal one.