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!
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.