Broccolini With Shallots Food

ROASTED BROCCOLINI

Steps:

• Preheat the oven to 375 degrees F.
• Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.

SAUTEED BROCCOLINI AND GARLIC

Steps:

• In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.
• Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through.

BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS

Steps:

• Turn oven to 500 degrees.
• Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms.
• Spray the tops and put in the oven.
• Cook about 15 minutes, shaking the pan a few times during cooking.
• Remove when nicely browned all over.
• Coarsely chop shallots and slice mushrooms.
• Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick.
• Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water.
• Add florets on top.
• Cover and put over medium-high heat for 7 minutes.
• Put oil in a wok or large skillet over medium-high heat.
• Add broccoli, shallots, and mushrooms.
• Season with nutmeg, salt and pepper.
• Stir a few times until heated through.