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I really like this vegetable. This is the first time I cooked with it and I have to say the results were wonderful. I used to think it is young broccoli but it more of a cross between chinese broccoli and mustard greens- that is how it tastes. There are some notes of asparagus as well.
The stalks reminded me of asparagus, so I peeled the outer skin. I then made a paste out of garlic, salt, olive oil and pepper- really simple. I slathered it all over the broccolini and roasted it on a lined cookie sheet- till golden brown and soft.
My daughter was quite skeptical when I served it to her. I asked her to try a little bit- she did and thought it was not bad. I thought it was delicious. I think this will be wonderful in a stir fry but I also think this would be perfect for a holiday dinner. It is easy to make and will complement any menu. Definitely give this one a try…
- 1 pound broccolini, ends trimmed
- 2 garlic cloves
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
Preheat the oven to 350 degrees.
Pound the garlic, salt, olive oil and pepper in a mortar and pestle till smooth. Place the broccollini on a lined cookie sheet. Slather the garlic mixture all over the vegetable and roast till golden brown and tender, about 15-20 minutes.