Broccoli,Sprouting,Vegetable,Ellie Krieger,Turnip,Blanching (cooking),Pasta,Boiling,Cooking,Pizza

Ellie Krieger: Sauteed sprouting broccoli recipe

January 15, 2017

If you have been eyeing the bunches of sprouting broccoli at the local market but passing them by because you are unsure how to cook this vegetable, here is your official cue to pick some up and discover something powerfully delicious and healthy. The accompanying recipe is like Sprouting Broccoli 101: a basic preparation all cooks should have in their back pockets to serve as a side for just about any Italian-style main, from pastas and pizzas to chicken piccata. Sprouting broccoli is a more intensely flavourful, even more nutrient-packed cousin of regular broccoli. Despite its name and appearance, it’s not a type of broccoli but is more closely related genetically to turnip greens. Sprouting broccoli has a mustard-like bitterness that becomes a mouthwatering taste dimension once mellowed by blanching the vegetable briefly before sauteing it with garlic in olive oil. That’s all it takes to make this dish, which is an Italian restaurant standard and a staple in my home. Although I typically avoid boiling vegetables in favour of steaming them –...

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