Broccolini with roasted parsnips, ricotta salata shavings and black olive vinaigrette

January 14, 2014

Broccolini with roasted parsnips and ricotta salata shavings-black olive vinaigrette

Broccolini is often thought of as baby broccoli, but it is a mature plant – a cross between the common broccoli and Chinese broccoli. It is sometimes called “tenderstem broccoli,” which is exactly why I love this veggie!

The entire stem of the broccolini is edible, and indeed quite tender. For this recipe I simply blanch the broccolini until barely cooked, so it retains a bit of crunch. I pair the stems with roasted parsnips and drizzle the whole thing with a black olive vinaigrette, which is absolutely marvelous with the robust veggies.

Although I think of this dish as an appetizer, it also makes for a wonderful winter salad. Bon appétit!


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Broccolini with roasted parsnips and ricotta salata shavings-black olive vinaigrette

Looking for another wintry appetizer? How about this shaved Brussels sprouts and Yukon Gold potato blinis with balsamic reduction? It is sublime!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Deb January 15, 2014 at 2:08 pm

What a radiant winter recipe! The Broccolini with Roasted Parsnips would be divine atop a puddle of polenta for a scrumptious vegetarian dinner!


Viviane January 15, 2014 at 6:42 pm

Thank you so much, Deb! We’ve got to make the most out of winter veggies, don’t we?


mjskit January 15, 2014 at 10:56 pm

What an unusual combination. It looks quite delicious Viviane! Roasted parsnips are a favorite winter dish, but I would never have thought to have combined it with broccolini. So very creative!


Viviane January 16, 2014 at 8:20 am

Thank you so much, Mj!


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