I am so happy to have discovered broccolini in the supermarket, that I bought two packs right away! It cooks faster than the regular broccoli and I use it in warm salads, or as a side dish to a scrumptious feast.
Unlike what you might think, Broccolini is not baby broccoli. It was first created in 1993 as a hybrid between good ol’ broccoli and Chinese broccoli. With longer edible stalks and smaller florets, Broccolini is my new favorite veggie! It cooks faster than the regular broccoli; I use it in warm salads, or as a side dish to a scrumptious feast, and it tastes sweeter than its older brother.
Recipe type: Side Dish, Salad
♡ 2 packs broccolini 200 g each
♡ 1 banana shallot
♡ 1 Tbsp coconut oil melted
♡ dried mixed vegetables free-from artificial flavors
♡ salt and pepper
♡ sesame white
- I cut and throw away about 1 cm at the base of each stalk, for hygiene reasons (and I do the same when it comes to asparagus). After cutting, I wash them all very good.
- I place the solid coconut oil in a tray (for this recipe I used a safe glass ovenware) and put it in the oven for about 5 mins to melt.
- Once melted, I remove the tray from the oven and I place the broccolini stalks in it, covering them all with the melted coconut oil, using a spoon. I sprinkle with dried mixed vegetables, salt and pepper, and cover it with aluminum foil.
- I bake it between 20-30 mins, at about 185°C.
- When it’s ready, I sprinkle sesame on top and serve it as a garnish or side dish, or I use it as the base of one of my salads.
My oven is very old (or should I say vintage 😁?) There’s nothing new or fancy about it – but it bakes amazingly well! I can’t set the temperature for my recipes, so I cannot tell you the exact temperature, for you to replicate. I cook and bake freely – I use my ears, my nose and my feelings: I the gas, I the kitchen flooded with aromas, and I when the food is done.
Enjoy your meal! 🍴