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.
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.
Boil, steam, microwave, roast, stir fry. We find blanching to be the best as it improves the taste, colour and texture.
The entire broccolini can be eaten – stems and all. Can be eaten raw but becomes sweeter when cooked.