This versatile green vegie is tender and tasty from the asparagus-like stems to the pretty florets. It’s wonderful simply steamed or dressed up in this Italian-inspired side.
Ingredients
- 25g (1/4 cup) flaked almonds
- 1 1/2 tablespoons extra virgin olive oil
- 2 bunches broccolini, halved lengthways
- 1 tablespoon balsamic vinegar
Method
- Step 1Cook the almonds, tossing often, in a frying pan over medium heat for 4 minutes or until pale golden. Transfer to a small heatproof bowl.
- Step 2Heat 1 teaspoon of the oil in the pan over medium-high heat. Cook half the broccolini, turning occasionally, for 3 minutes or until bright green and tender crisp. Transfer to a serving plate. Repeat with another teaspoon of the oil and the remaining broccolini.
- Step 3Combine the vinegar and remaining oil in a small jug. Sprinkle the broccolini with the almonds. Drizzle over the dressing.
- Vegan
- Vegetarian
Nutrition
615 kj
Energy
11g
Fat Total
1g
Saturated Fat
2g
Fibre
5.5g
Protein
8.5g
Carbs (total)
Notes
<p>Serves 4 as a side.</p> <p>Serving tip: Serve this broccolini as a side dish for pan-fried or roasted beef, chicken or pork. Know-how: Broccolini can be cooked like asparagus – serve it with a vinaigrette, hollandaise sauce or olive oil and parmesan as a side.</p> <p>Stand broccolini in a glass of water in the fridge to keep it fresh.</p> <p>Broccolini is a good source of potassium, vitamin C and E. It also provides some iron.</p>
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste