The Best Sauteed Garlic Broccolini Recipe (2024)

FAQs

How to cook broccolini Gordon Ramsay? ›

Gordon Ramsay's famous broccolini recipe

Water, Salt, Broccoli. Boil it. Blend it. Serve with Walnuts and Goat Cheeze.

Yes. The ends of stalks are usually quite tough so trim off and discard about half an inch of the bottom of the stem. The rest of the broccolini is tender and edible. To ensure even cooking, I like to cut the stems lengthwise to make them a bit thinner.

Broccolini has long, thin stalks that, unlike mature broccoli stalks, are tender all the way through. That means that you can eat the stems right along with the florets.

The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.

Restaurants often blanch broccoli first to ensure it's cooked quickly and evenly, maintaining a vibrant color and crisp texture. They might also enhance flavor with MSG or special seasonings.

But a dunk in hot water eliminates the vegetable's bitterness almost entirely, stripping it of its unique character. If you ask me, broccoli rabe is at its best when its pungency is tempered, not erased.

Most often, I enjoy steamed broccoli as a healthy side dish. Before I serve it, I toss it with salt, pepper, olive oil, and a big squeeze of lemon juice so that it's nice and bright. It also tastes fantastic dressed with lemon vinaigrette, vegan ranch, honey mustard dressing, or romesco sauce.

Broccolini will also have longer stems and smaller heads in comparison to broccoli. Broccolini is still a fairly new cruciferous vegetable, as it was invented in 1993 in Japan. Because of its newness and because it provides less quantity in a stalk, broccolini is typically more expensive than broccoli.

To prep broccolini, simply discard the bottom 1/4 inch of stalks and cut any stems thicker than 1/2 inch in half lengthwise. Broccolini, and its slender stalks in particular, will cook more quickly than broccoli; you'll typically need to reduce the cooking time by 1 to 2 minutes.

Can you eat broccolini when it turns yellow? ›

Is it safe to eat broccoli when it turns yellow? The short answer: It is completely safe to eat yellow broccoli. That said, you may notice a strong and bitter flavor that you're not used to getting from fresher broccoli. Some people do find this unpalatable, especially if they attempt to eat yellow broccoli raw.

The verdict. Broccolini – by a hair's breadth! Nutritionally, the two brassicas are very similar. But the excellent vitamin A content of broccolini, together with the fact that it needs less prep and there's no waste, gives it the edge over broccoli for us.

As broccoli is rich in Potassium that causes lowering of blood pressure, an excess consumption can result in hypotension. An excess broccoli consumption can also increase the risk of hemorrhagic stroke. Patient on blood thinners can have increased risk of bleeding due to the presence of Vitamin K in broccoli.

Rich in folate

Just half a cup of cooked Broccolini^® provides nearly half of your recommended daily amout of folate. Here are some benefits of consuming folate rich Broccolini^® daily. Folate energises the mind and body by supporting psychological function and reducing fatigue*.

Broccolini have long, firm stalks and leafy florets with small leaves. Broccolini tastes milder and sweeter than broccoli. Because its stalks are thinner, broccolini require less prep work than broccoli (which tend to have woodier stalks). Broccolini lends itself to roasting, grilling, sauteing and steaming.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

The main drawback with most broccolini is that those stems can get big and tough enough that they need to be peeled. After that, no problem. How to choose: Look for broccolini that has fresh bases (not dried out), firm stems (no soft spots) and tightly furled heads (no evident flowering).

Blanching is a quick dip in boiling water, followed immediately by cooling. You can also preserve both nutrients and the enzyme needed to form protective isothiocyanates if you steam broccoli for three or four minutes (just until crisp-tender) or microwave for less than one minute.