Broc­col­ini good­ness

A union of reg­u­lar and Chi­nese bro­coli, this stalk is ev­ery­thing you want in a fall veg: earthly yet sweet flavour, both ten­der and crunchy tex­ture, and the abil­ity to shine in many cuisines, from Mex­i­can to Asian. Plus, it's packed with sa­ti­at­ing fiber b

Shape (Malaysia) - - Contents -

Make a Thai stir-fry

Whisk to­gether 1 ta­ble­spoon lime juice and 1 tea­spoon each fish sauce and­toasted sesame oil; set aside. Sauté 2 gar­lic cloves, thinly sliced, and a 1-inch piece of gin­ger, peeled and juli­enned, with 1 ta­ble­spoon canola oil un­til fra­grant. Add 1 bunch trimmed Broc­col­iniand cook un­til ten­der. Pour in2 beaten eggs and lightly scram­ble. Add 1 thinly sliced shal­lot dur­ing last minute of cook­ing; re­move from heat and let cool. Com­bine Broc­col­ini mix­ture with ½ cup each chopped Thai basil, cilantro, and mint.

Driz­zle with dress­ing and eat alone or with steamed rice. —Chef Doug Psaltis, chef/part­ner of Ra­men-san in Chicago

Pickle it for a crunchy top­ping

Re­move the outer skin of 450g of Broc­col­ini. Place in a large ma­son jar. Add 1 tea­spoon dillseeds, 2 sliced gar­lic cloves, 1 bay leaf, and1 tea­spoon mus­tard seeds to jar. Bring 1 cup wa­ter, ½ cup white wine vine­gar, ½ cup sherry vine­gar, and ½ tea­spoon kosher salt to a boil; fill jar with mix­ture, cover, and re­frig­er­ate overnight. Snack on it or add it to sal­ads and Bloody Marys. —Thomas Boe­mer, chef and co-owner of Revival in Min­neapo­lis

Blend up a zesty sauce

Roast230g Broc­col­ini with olive oil and­sea salt un­til ten­der and let cool. Sauté 3 chopped gar­lic cloves in 1 tea­spoon olive oil over medium-low heat; when fra­grant, set aside to cool. In a food pro­ces­sor, pulse to­gether ½ cup olive oil, ½ cup pars­ley, ¼ cup white bal­samic vine­gar, ¼ tea­spoon each sea salt, black pep­per, and oregano, ⅓ cup minced shal­lot, 2 ta­ble­spoons le­mon juice, gar­lic, and Broc­col­ini un­til it’s sauce­like. Serve on top of sal­ads, meats, roasted vegeta­bles, or tacos.

—Laura Lea Gold­berg, au­thor of The Laura Lea Balanced Cook­book

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