Steamed Broccolini With Honey Soy Sauce Recipes

BROCCOLINI WITH SESAME SAUCE AND LEMON

Steps:

• Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5-7 minutes. Drain and transfer to paper towels.
• Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
• Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
• Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
• Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

BROCCOLINI WITH BALSAMIC VINAIGRETTE

Steps:

• In a large pot bring 6 cups of water to a boil.
• In the meantime, remove the bottom third of the broccolini stems and discard.
• In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
• When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
• Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
• Serve warm.

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.

BROCCOLI WITH GARLIC AND SOY SAUCE

Steps:

• Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
• For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
• In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

STEAMED BROCCOLINI WITH HONEY SOY SAUCE

Steps:

• Combine soy sauce, honey and ginger in a jug and set aside.
• Place a large steamer over a wok or large saucepan of simmering water (I use an electric steamer).
• Place broccolini in steamer and cook covered for 6 to 7 minutes or until just tender and then transfer to a bowl.
• Add sauce mix and toss to combine and sprinkle with sesame seeds.