Broccolini is a hybrid of
broccoli and kale with a slightly nutty flavor. At its best, it’s cooked until
the stalks are just crisp-tender and the small florets turn bright green.
Sautéing and steaming are common methods of cooking it—same as
broccoli—but I think roasting brings out the most scrumptious flavor of this
nutritious, earthy vegetable.
Here, a rich, creamy blue
cheese dressing tops off the roasted broccolini with that wonderful salty,
tangy, blue cheesy bite. This boldly flavored side dish is ready in less than 20
minutes.
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Broccolini |
|
Blue Cheese |
Serves 4
Ingredients
- 1 oz blue cheese, crumbled or chopped
- 2 tbsp plain Greek yogurt
- 1 tsp fresh
lemon juice
- 1 small garlic
clove, chopped
- sea salt
- freshly ground
black pepper
- 3 tbsp olive
oil, plus more for drizzling
- 2 tbsp water
- 1 large bunch baby
broccolini, about 3/4 lb
Preparation
- Preheat the
oven to 375° F. Line a baking sheet with parchment paper.
- Place the blue
cheese, yogurt, lemon juice, and garlic in a food processor and season with
salt and pepper. Pulse several times to blend the ingredients. (The mixture
will be chunky.)
- Gradually add
the olive oil, processing until the mixture is creamy but still thick. Add the
water and process until the dressing is thinned to a pourable consistency.
Transfer to a bowl and set aside.
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Ready to Mix |
|
After 1st Processing |
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Oil Added |
|
Water Added |
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Blue Cheese Cream |
- Trim any thick stems from the
broccoilini and cut thick stalks in half lengthwise for even pieces.
- Place on the prepared baking
sheet and drizzle with olive oil. Season with salt and pepper and toss to
combine. Roast 10 minutes.
- Turn the broccolini over and
continue roasting until crisp-tender and browned in spots, 4-5 minutes longer.
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Prepared Broccolini |
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Ready to Roast |
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After Turning |
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Roasted Broccolini |
Transfer to a serving plate and drizzle with
blue cheese cream. Serve remaining blue cheese on the side.
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Roasted Broccolini with Blue Cheese Cream |
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