#Broccoli recipes how to#
#Broccoli recipes free#

Hard and fast is my default roasting technique for all vegetables – because I like to get colour on them without the vegetables turning into mush. Roast it hard and fast in a hot oven 220☌/425☏ (200☌ fan) to get some colour on the tips without it going soft and soggy inside. Toss broccolini with oil, garlic, salt and pepper Make the sauce first because it needs 15 minutes or so to let the flavour develop

#Broccoli recipes how to#

How to make Roasted Broccolini with Tahini Sauce This is a dish that’s terrific served warm OR at room temperature. Just a great way to add interest to this dish.

#Broccoli recipes free#

Feel free to switch with maple syrup or any other sweetener of choice andĪlmonds is what I use to garnish this, but you can switch it out for pine nuts, pistachios, or any seeds like sunflower seeds, pepitas etc. Use HULLED tahini, not unhulled which is more bitter (made from unhulled sesame seeds) Most commonly used in hummus, vegans are a big fan of it because it makes things (especially sauces) creamy without using ingredients like cream that non vegans use. Tahini – made from sesame, it’s creamy and rich with a nutty flavour. Anything you make with broccoli, you can make with broccolini – here are all my broccoli recipes Longer stem, slightly sweeter and more tender. Tahini sauce: tahini, honey, lemon, garlicīroccolini – technically a hybrid of broccoli and Chinese broccoli Gai Lan but easier to just think of it as baby broccoli which is actually the other name broccolini. Here’s what you need to make this broccolini recipe: I love how quick broccolini is to prepare – much faster and less messy than cutting the florets off normal broccoli! What you need to make this Tossed with a bit of oil, salt, pepper and garlic if you so choose, roasted until just tender, you will happily eat it plain.īut when you add a creamy nutty tahini sauce, it takes it from tasty to OMG how is such a simple dish so good, and WHY can’t I stop eating it? (True story, that was my reaction – over a vegetable !)

This broccolini recipe comes to your courtesy of Yotam Ottolenghi – except I found I needed to adjust the salt way down and adjust the sauce quantities to make it drizzle-able (is that a word?).Īs I’ve said before – in fact, very recently, when I shared how I roast carrots to make them golden – roasting is the best way to add flavour to vegetables. Particularly great served alongside Middle Eastern dishes, such as Chicken or Lamb Shawarma! It brings out the flavour and you get crunchy golden tips! This Roasted Broccolini recipe is a wonderful side dish eaten plain, but with a simple Tahini Sauce it becomes company-worthy as an impressive side dish OR a vegetarian main. Roasting is the best way to cook broccolini.