Broccolini — season, tips, and recipes in Australia
Broccolini is a vegetables available in Queensland during April, May, June, July, August, September, October, peaking in June, July, August. This page is a practical guide for home cooks: when to buy broccolini, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
A hybrid of broccoli and Chinese broccoli (gai lan). More delicate and sweeter than regular broccoli. The stems are the best bit.
How to pick a good one
Thin stems should be firm, not bendy. Florets should be tight and dark green. The entire stem is edible (no peeling needed unlike broccoli).
How to store it
Fridge in a loose bag for 4-5 days.
Goes well with
garlic: Garlic amplifies broccolini's mild savoury notes. A quick stir-fry with garlic and oil is the fastest route to a good result.
chilli: Chilli's heat makes broccolini's slight bitterness more interesting. A standard preparation in Chinese cooking that also works in Italian aglio e olio style.
lemon: Acid brightens broccolini's green flavour and makes it taste fresher. Applied at the end of cooking, not before.
sesame: Sesame oil and seeds add richness and nuttiness that broccolini's mild flavour benefits from. Applied after cooking to preserve the sesame's aroma.
Recipes
Charred Broccolini
Hot pan. 5 minutes. Perfect side.
Ingredients: bunch broccolini, 1 tbsp olive oil, 1 clove garlic (sliced), pinch chilli flakes, squeeze lemon, salt
Method: Toss broccolini with oil. Cook in hot pan without moving 3 min until charred. Add garlic, chilli. Toss 1 min. Lemon. Salt.
Broccolini with Oyster Sauce
Chinese restaurant style at home.
Ingredients: bunch broccolini, 2 tbsp oyster sauce, 1 tsp sesame oil, 1 clove garlic (minced), 1 tbsp oil
Method: Blanch broccolini 2 min. Drain. Heat oil, fry garlic 30 sec. Add broccolini, toss. Add oyster sauce, sesame oil.
Broccolini & Almond Salad
Warm salad. Crunchy, nutty.
Ingredients: bunch broccolini, 2 tbsp flaked almonds, 1 tbsp olive oil, 1 tbsp lemon juice, shaved parmesan, salt
Method: Blanch broccolini 2 min. Toast almonds. Toss broccolini with oil, lemon, salt. Top with almonds and parmesan.
Nutrition
One bunch provides 100% of your daily vitamin C, 70% of your vitamin K, and 20% of your folate. Contains the same sulforaphane as broccoli. About 35 calories per bunch. Slightly more iron than regular broccoli. The entire stem is edible with no peeling required, unlike broccoli stalks.