Q&A for How to Cook Broccolini

The broccolini should look firm, have shiny stems and have a bright-green color. The leaves should show a dark-green color. If flowers are present, that is fine, as they are edible and often appear prior to harvesting. However, if the broccolini as a whole looks like it is turning yellow, and it is limp, then it is past its prime and is only good for soup.

Broccolini will store well in the refrigerator, where it can be kept in the vegetable drawer. Alternatively, place the stems in a glass of water with a plastic bag placed over the top and then place in a part of the fridge where it can stand upright. Doing this will help to lengthen the time of storage.

Broccolini is a good barbecue vegetable. When barbecued, it gains a pleasant nutty flavor. It is helpful if you blanch the broccolini first for 1 minute, then place it on the barbecue. It only needs to be barbecued for 1 minute each side, so don’t overdo it.

Broccoli and broccolini have the same flavor, so there won’t be much difference in taste. However, if you would like to mix the different shape and size of each vegetable, then it would be fine to do. If you want more variety on the plate though, it’d be better to choose one or the other and add different vegetables as well.

It may turn grey if it is overcooked.

Yes, they are safe to eat in small quantities and if they are thoroughly cooked. They may be bitter so adjust your cooking and seasoning accordingly.

Yes, you can, just be careful because sometime cherry tomatoes will explode in the oven. You can cut them in half to prevent them from exploding.