Broccolini With Creamy Lemon Sauce Recipes

BRYCE'S BROCCOLINI AND ALFREDO DIPPING SAUCE

Steps:

• Add 2 tablespoons of the butter to a large nonstick skillet over medium heat. Add the broccolini and cook, tossing, for 1 minute.
• Zest the lemon and add the zest to the skillet. Add the soy sauce and the remaining tablespoon butter and toss to coat. Halve the lemon and squeeze the juice in; continue tossing the broccolini until the tips of the broccolini begin to brown and the stalks are slightly tender, about 3 minutes.
• Serve with the Alfredo Dipping Sauce.
• Warm the butter and cream in a saucepan or skillet until it starts to gently bubble around the edges, then add the cheese and pepper. Whisk until the cheese has completely melted, then transfer to a serving bowl.

BROCCOLI WITH CREAMY LEMON SAUCE

Steps:

• Combine all the ingredients except the broccoli in the top of a double boiler, Cook over simmering water 5 minutes or until heated through, stirring constantly.
• Serve over hot cooked broccoli.
• This is also very good over hot cooked green beans.

BROCCOLINI WITH CREAMY LEMON SAUCE

Steps:

• Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
• Drain well.
• To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
• Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
• Serve warm.

PASTA WITH BROCCOLINI, PANCETTA AND LEMON CREAM SAUCE

Steps:

• Bring a large pot of salted water to boil.
• Trim the broccolini and cut into 2" pieces, including stems. Cook at a boil for 2-3 minutes, until just tender, Lift out the broccolini with a strainer or slotted spoon and drain, leaving the water boiling. Stir in the pasta and cook until done according to package directions. Reserve a cup or so of pasta water and drain the pasta.
• While the pasta is cooking, heat a few glugs of olive oil in a skillet and cook the diced pancetta until browned, stirring occasionally, about 8 minutes. Add the garlic and cook another minute, then stir in the red pepper flakes and lemon zest. Let sizzle a minute.
• Stir in the wine and lemon juice. Simmer a few minutes. Slowly whisk in the cream and cook until it reduces to a thickness you like. If it gets to thick, you can stir in some of the reserved pasta water.
• Add the drained broccolini and pasta to the pancetta and sauce, along with a teaspoon so of salt and some pepper to taste. Stir in the cup of grated Parmesan and drizzle olive oil over the pasta.
• Serve with more grated cheese at the table.

LEMON BUTTER BROCCOLINI

Steps:

• Preheat oven to 500 degrees F. Trim the bottom 2 inches off the broccolini stems and cut any thick stems in half.
• Line a large jelly roll pan with foil (or use two baking sheets) and lightly spray with cooking spray. Add broccolini to pan and drizzle with olive oil and sprinkle with salt and pepper. Add garlic and toss until evenly coated. Line broccolini in a single layer.
• Roast for 12 minutes then remove from oven and evenly space cubed butter on broccolini. Return to oven and bake an additional 3 minutes or until broccolini reaches desired crisp-tenderness. Broil if desired for a few minutes. Remove from oven and toss with lemon juice to taste. Season with additional salt and pepper to taste if desired.

ROASTED BROCCOLINI WITH CREAMY MUSTARD SAUCE RECIPE

Steps:

• Soak the cashews for the sauce: Soak the cashews for 2 hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for 10 minutes, then draining.
• Preheat the oven to 425F. Line a baking sheet with parchment paper.
• Roast the broccolini: Toss the broccolini with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for 10 to 15 minutes or until tender and slightly crispy.
• While the broccolini is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for 30 to 60 seconds until smooth and creamy.
• Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for 1 to 2 minutes until fragrant and just starting to brown. Add the almonds, and stir for about 1 minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.
• Top the broccolini and serve: Remove the roasted broccolini from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccolini, and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.

ROASTED BROCCOLINI WITH CREAMY MUSTARD SAUCE

Steps:

• Soak the cashews for the sauce: Soak the cashews for 2 hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for 10 minutes, then draining.
• Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Roast the broccolini: Toss the broccolini with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for 10 to 15 minutes or until tender and slightly crispy.
• Make the dressing: Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for 30 to 60 seconds until smooth and creamy.
• Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for 1 to 2 minutes until fragrant and just starting to brown. Add the almonds, and stir for about 1 minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.