Broccolini

A natural cross between broccoli and Chinese broccoli (gaai lan), broccolini is deliciously crunchy and a good source of vitamin A and vitamin C. It has a long slender stem topped with small flowering buds that are a cross between broccoli florets and an asparagus tip.  A very versatile vege that can be added to just about any dish and cooked in many different ways.

Store

Refrigerate in plastic bags.
Tip – place broccolini in a jar in the fridge with a little bit of water in it to help it last a little longer.

Cook

Boil, steam, microwave, roast, stir fry. We find blanching to be the best as it improves the taste, colour and texture.

Eat

The entire broccolini can be eaten – stems and all. Can be eaten raw but becomes sweeter when cooked.

Our Favourite Recipes

Steak & Broccolini Salad

Serves 2

Spruce up your standard salad with this delicious broccolini and steak salad with peanut sauce.

Stir fried Broccolini

Serves 4

Deliciously crunchy with a little bit of kick, this stir fried broccolini is a great side dish!

Salmon, Broccolini & Potatoes

Serves 4

A simple yet delicious tray baked dinner you can whip up in a matter of minutes.