In case you are studying for Jeopardy or Who Wants to Be a Millionaire, here's a great question. What is broccolini?
The common assumption is that broccolini is young broccoli, but in actuality this vegetable is a hybrid of broccoli and kai-lan, Chinese broccoli. Broccolini is not a GMO food. Mark's Daily Apple has a great explanation on the difference between hybrid and GMO foods. In my book, hybrid foods are fine because it's cross-pollinating versus genetic combining of DNA molecules from disparate sources.
Introduced in the U.S. in 1998, broccolini is grown year round in California and Arizona. Broccolini is similar to broccoli but has smaller florets and longer, thin stalks, and sprouts edible yellow flowers. Broccolini is also sweeter than broccoli and cooks faster.
Think of broccolini the next time you want to create a lovely crudite platter. I love eating broccolini raw! To broaden your palate, try eating something this week with broccolini in it. Here are some delicious ideas from fantabulous foodies around the noshosphere:
- Maple and Balsamic Roasted Brussels Sprouts with Cranberries, Broccolini and Arugula [Love and Lemons]
- Lime- and Honey-Glazed Salmon with Basmati and Broccolini [Epicurious]
- Broccolini with Smoked Chicken and Sun Dried Tomatoes [Exquisit] Note: This blog is in Spanish but if you use Chrome, it will translate the recipe into English
- Farro and Roasted Broccolini and Green Garlic Salad [Chezus]
Do you have a favorite broccolini dish?