LEMON BROCCOLINI
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 6
Steps:
- Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
- In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.
BROCCOLINI WITH CREAMY LEMON SAUCE
A broccoli recipe for those who thought they hated broccoli. Brocconlini is sweeter and milder tasting than mature broccoli. Found this jewel of a recipe in my March 2003 Better Homes and Garden magazine. Fresh asparagus, pea pods or romanesco would make excellent substitutes for the broccolini. Mascarpone is available at Trader Joe's and well-stocked grocery stores.
Provided by COOKGIRl
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
- Drain well.
- To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
- Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
- Serve warm.
BROCCOLI WITH CREAMY LEMON SAUCE
Make and share this Broccoli with Creamy Lemon sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients except the broccoli in the top of a double boiler, Cook over simmering water 5 minutes or until heated through, stirring constantly.
- Serve over hot cooked broccoli.
- This is also very good over hot cooked green beans.
LEMONY BROCCOLINI
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1 1/2 to 2 minutes. Immediately plunge into the ice water, then drain on paper towels.
- In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for a minute, then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with salt and pepper. Add the lemon zest and juice and continue cooking for a couple more minutes.
LEMON-SCENTED BROCCOLINI
Even the most finicky eaters will eagerly eat this vegetable seasoned with lemon-pepper, lemon peel and lemon juice. If you prefer, use broccoli instead.-Kim Champion, Phoenix, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add broccolini; cook, uncovered, until just tender, 5-7 minutes. Drain and immediately place broccolini in ice water. Drain and pat dry., In a large skillet, melt butter. Stir in the lemon juice, lemon-pepper, lemon zest and salt. Add broccolini; toss until heated through.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
BROCCOLINI WITH SESAME SAUCE AND LEMON
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Provided by Andy Baraghani
Categories Bon Appétit Side Vegetarian Soy Sauce Sesame Oil Lemon Honey Dairy Free Vegan Peanut Free Tree Nut Free Healthy
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5-7 minutes. Drain and transfer to paper towels.
- Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
- Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
- Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
- Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
BROCCOLI WITH LEMON BUTTER SAUCE
A fast and zesty take on frozen broccoli. Can also use fresh broccoli. Great summer dish. Can be served hot or cold.
Provided by MARDI1030
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 137 calories, Carbohydrate 8.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 109.8 mg, Sugar 1.6 g
QUICK BROCCOLI WITH LEMON SAUCE
"Enjoy this refreshing, delicious alternative to traditional cheese and brocolli. The lemon sauce is great over cauliflower, too!" Barbara Frasier, Fyffe, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings (1-1/4 cups sauce).
Number Of Ingredients 8
Steps:
- Place broccoli in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender., Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and zest. Drain broccoli; serve with sauce.
Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 164mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
BROCCOLINI WITH LEMON OIL
Categories Citrus Vegetable Side Vegetarian Quick & Easy Low/No Sugar Lemon Broccoli Vegan Gourmet
Yield Makes 10 to 12 servings
Number Of Ingredients 4
Steps:
- Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve lemon and set aside.
- Heat oil and zest in a 5-quart wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot.
- Cook Broccolini in an 8- to 10-quart pot two-thirds full of boiling salted water , uncovered, until crisp-tender, 5 to 7 minutes. Drain well in a large colander.
- Reheat lemon oil over moderately high heat until hot but not smoking. Add Broccolini and cook, tossing, until coated well and heated through, about 1 minute. Add salt and pepper to taste, then squeeze half of lemon over Broccolini. (Reserve remaining lemon half for another use.)
BROCCOLINI WITH LEMON
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first and then sauteed with lemon zest for a quick vegetable dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain, and transfer broccolini to ice-water bath. Drain again and pat dry with paper towels.
- Heat oil in a large high-sided skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add broccolini and cook until warmed through. Transfer to a platter and season with salt and lemon juice.
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- Meanwhile, with the motor running, drop garlic through the feed tube of a food processor. Process until finely chopped. Stop the machine and add parsley, lemon zest, lemon juice, capers, scallions and mustard. Pulse until the scallions are finely chopped. Add eggs and pulse until chopped. Add 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to combine.
- Add broccolini to the steamer basket, cover and steam, in batches if necessary, until bright green and just tender, about 4 minutes.
- Transfer the broccolini to a serving platter. Drizzle with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Top with the sauce.
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