Cookbook:Broccolini
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients Category:Ingredients#Broccolini | VegetablesCategory:Vegetables#Broccolini
Broccolini, also called baby broccoli, is a cross between broccoli and gai lan (Chinese kale).
Characteristics
Broccolini has long, thin stems with loose florets of green buds similar to those of broccoli.[1][2] It also includes a few leaves, although fewer than the Chinese kale it's derived from. It has crunchy stems and a mild flavor.[2]
Selection and storage
Like other hearty greens and brassicas, broccolini can be stored unwashed in an airtight container in the fridge for up to several days. Moisture will make it go bad quickly.
Use
Broccolini can be eaten raw, but it is most commonly cooked. It can be roasted, sautéed, steamed, grilled, or blanched. The tougher ends of the stalk should be removed before cooking.
Recipes
References
Category:Brassicas- ↑ "Broccolini May Become Your Go-To Broccoli". The Spruce Eats. Retrieved 2024-01-15.
- 1 2 Nast, Condé (2019-03-05). "What Is Broccolini, Anyway?". Bon Appétit. Retrieved 2024-01-15.