Cook the veggie like a pro with these chef-created recipes.
A union of regular and Chinese broccoli, this stalk is everything you want in a fall veg: earthy yet sweet flavor, both tender and crunchy texture, and the ability to shine in many cuisines, from Mexican to Asian. (Here are 10 other fruits and veggies you should be cooking with this fall.) Plus, it's packed with satiating fiber, bone-strengthening vitamin K, and anti-inflammatory phytochemicals, says Sharon Palmer, R.D.N. Grill it, roast it, or keep it raw in salads, but definitely try one of these chef creations. (Want to prepare it as a side? Try this easy baked salmon wrap recipe.)
Make a Thai stir-fry.
Whisk together 1 tablespoon lime juice and 1 teaspoon each fish sauce and toasted sesame oil; set aside. Sauté 2 garlic cloves, thinly sliced, and a 1-inch piece of ginger, peeled and julienned, with 1 tablespoon canola oil until fragrant. Add 1 bunch trimmed broccolini and cook until tender. Pour in 2 beaten eggs and lightly scramble. Add 1 thinly sliced shallot during last minute of cooking; remove from heat and let cool. Combine broccolini mixture with 1/2 cup each chopped Thai basil, cilantro, and mint. Drizzle with dressing and eat alone or with steamed rice.
–Chef Doug Psaltis, chef/partner of Ramen-san in Chicago
Pickle it for a crunchy topping.
Remove the outer skin of 1 pound of broccolini. Place in a large mason jar. Add 1 teaspoon dillseed, 2 sliced garlic cloves, 1 bay leaf, and 1 teaspoon mustard seeds to jar. Bring 1 cup water, 1/2 cup white wine vinegar, 1/2 cup sherry vinegar, and 1/2 teaspoon kosher salt to a boil; fill jar with mixture, cover, and refrigerate overnight. Snack on it or add it to salads and Bloody Marys.
–Thomas Boemer, chef and co-owner of Revival in Minneapolis
Blend up a zesty sauce.
Roast 8 ounces broccolini with olive oil and sea salt until tender and let cool. Sauté 3 chopped garlic cloves in 1 teaspoon olive oil over medium-low heat; when fragrant, set aside to cool. In a food processor, pulse together 1/2 cup olive oil, 1/2 cup parsley, 1/4 cup white balsamic vinegar, 1/4 teaspoon each sea salt, black pepper, and oregano, 1/3 cup minced shallot, 2 tablespoons lemon juice, garlic, and broccolini until it's sauce-like. Serve on top of salads, meats, roasted vegetables, or tacos.
–Laura Lea Goldberg, author of The Laura Lea Balanced Cookbook