Friday, January 6, 2012

Broccolini with Pepper Dressing

Broccolini is a fun vegetable to include in your repertoire - sort of like broccoli, sort of like asparagus, broccolini is more mild and tender than both, with a long, edible stalk.  In fact, every bit of broccolini is edible, including any small yellow flower buds you might see. 

  • 1/3 cup finely chopped red bell pepper
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon vegan sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh-squeezed lime juice
  • 2 teaspoons minced and peeled fresh ginger
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 pound broccolini
1. Combine all the ingredients except the broccolini in a bowl.

2. Meanwhile, trim about an inch or so off the ends of the broccolini.  Steam, covered, for 5 minutes.  Drain.

3. Spoon the bell pepper dressing over the broccolini.  This side dish could accompany any number of vegan dinners, particularly pasta dishes or whole grain entrees.

Note: You might also find the vegetable labeled "baby broccoli," but that's a misnomer, as they are two different plants.  It's actually a cross between broccoli and Chinese kale.

Nutrition Info:
4 servings (1 cup broccolini, 2 tablespoons dressing), Calories 60 

Tasting Notes:
Pleasant flavors to the red pepper sauce - wonderful fresh ginger, and a nice combination of tangy, sweet, and spicy flavors.  The dish felt very bright - almost summery - which was a nice perk here in the beginning of January.  I would steam the broccolini longer - or boil next time - because I wasn't a huge fan of the crisp-tender texture.


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