Skip to content

Foodstuff: Broccolini

Broccolini 1

Given the appearance of Broccolini, and the clear ‘diminutive’ suffix on the name, most would be excused for thinking that this product is simply an immature Broccoli … or a ‘Baby Broccoli’ as it is sometimes known. In fact, it is actually a hybrid, or cross-breed, of the more standard vegetable and the leafy, but slender-staled Gai Lan, which is one of my favorite greens. Indeed, from a distance, and with my aging eyesight, I thought this Broccolini was Gai Lan when I first saw it and I might have been disappointed if I didn’t know that the hybrid can be every bit as good …

Broccolini 2

I generally like to blanch greens before use as it improves the finished appearance and can cut down on the secondary cooking time a little, thus preserving both color and texture. Some add oil to blanching water, but I just chuck in a good few pinches of coarse salt just before the water comes to a boil.

What I like about Broccolini, as opposed to its more robust cousin, is the slender, and thus tender stems. With Broccoli, I find that the florets and the stems usually have to be processed and cooked separately but, with Broccolini, on the other hand, it can be treated much more like Gai Lan and be served in similar ways.


Broccolini 3

Always plunge your greens into very cold water after blanching so as to arrest the cooking processes. If I am going to be using the greens the same day, or perhaps even not until the next day, I may just leave the greens on the soaking water in the fridge.


Broccolini 4

If I have just purchased certain green vegetables and don’t plan to use them until later in the week, I still often blanch them as soon as I get them home. Broccoli, for instance, can get a bit tired looking after 4 or 5 days waiting to be used but blanching and keeping greens tightly wrapped in the fridge can keep them fresh looking very nicely. You can do the same if you want to freeze for longer periods but, in that case, it is best to remove as much air from the freezer bags as possible.

Anyway, the stems of Broccolini are lovely and tender when cooked just right and they have a wonderful sweetness that one would associate more with fresh young peas rather than Broccoli. Personally, I prefer the leafy heads of Gai Lan than the florets but the difference is inconsequential, really.

One Comment Post a comment
  1. We call this “tenderstem broccoli” in the UK. I like it much more than regular broccoli!

    November 14, 2016

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .


My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design


Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?


Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season


If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The Blog

The latest news on and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes


a recipe sharing and bento blog


Just another site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!


home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine


A Journey About Food, Recipes And Destinations


Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: