GET CREATIVE WITH… BROC­COL­INI

A union of reg­u­lar and Chi­nese broccoli, this is ev­ery­thing you want in a veggie: a sweet, earthy flavour, a tex­ture that’s both ten­der and crunchy, and the ver­sa­til­ity to shine in many cuisines, from Asian to Mex­i­can. Plus, it’s packed with sa­ti­at­ing fib

Shape (Singapore) - - Contents -

Three fresh ways to use this nu­tri­ent-rich veg­etable in your meals.

MAKE A THAI STIR-FRY

Whisk to­gether 1 ta­ble­spoon lime juice and 1 tea­spoon each fish sauce and toasted sesame oil; set aside. Saute 2 thinly sliced gar­lic cloves and 2.5cm ginger, peeled and juli­enned, with 1 ta­ble­spoon canola oil un­til fra­grant. Add 1 bunch trimmed broc­col­ini and cook un­til ten­der. Pour in 2 beaten eggs and lightly scram­ble. Add 1 thinly sliced shal­lot dur­ing last minute of cook­ing; re­move from heat and cool. Com­bine broc­col­ini mix­ture with ½ cup each chopped Thai basil, mint, and cilantro. 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 outer skin of 450g broc­col­ini. Place in large ma­son jar. Add 1 tea­spoon each dill seeds and mus­tard seeds, 2 sliced gar­lic cloves, and 1 bay leaf to jar. Bring 1 cup wa­ter, ½ cup each white wine vine­gar and sherry vine­gar, and ½ tea­spoon kosher salt to boil. Fill jar with mix­ture, cover, and re­frig­er­ate overnight. Snack on it or add it to sal­ads and Bloody Marys. THOMAS BOEMER, CHEF/CO-OWNER OF RE­VIVAL IN MIN­NEAPO­LIS

BLEND UP A ZESTY SAUCE

Roast 225g broc­col­ini with olive oil and sea salt un­til ten­der and cool. Saute 3 chopped gar­lic cloves in 1 tea­spoon olive oil over medium-low heat. When fra­grant, set aside to cool. In food pro­ces­sor, pulse to­gether ½ cup each olive oil and pars­ley, ¼ cup white bal­samic vine­gar, ¼ tea­spoon each of sea salt, black pep­per, and oregano, ⅓ cup minced shal­lot, 2 ta­ble­spoons lemon juice, gar­lic, and broc­col­ini un­til it’s sauce-like. Serve on top of sal­ads, meats, roasted veg­eta­bles, or tacos. LAURA LEA GOLD­BERG, AU­THOR OF THE LAURA LEA BAL­ANCED COOK­BOOK: 120+ EV­ERY­DAY RECIPES FOR THE HEALTHY HOME COOK

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