Saturday, May 19, 2012

Broccolette

Broccoli's relative?  One we like or don't like?  
Hummm, only one way to find out...
Have you seen this product on your grocers shelf?
This was a new one for me.
  When I spotted it.  I quietly asked myself, "What the heck is broccolette? 
The package read "A sweet and tender relative of broccoli".  A relative?
I guess we are marketing our vegetables through relations these days, 
what happened to individuality?
Was this a good thing or a bad thing?

Out of curiosity I bought a bag.  
For insurance, I bought some broccoli too.  
I must admit that I can be a bit suspicious of new found vegetables that I have never heard of, 
but I'm usually willing to try it at least once and I'm glad I did.
Dang!  Broccolette rocks!  I actually like it better than broccoli.  Especially when its roasted.  I say this because that's the only way I have made it so far.  Broccolette is a cross between broccoli and gai lan (Chinese broccoli) even though it is neither and in my opinion can be substituted for either.

Broccolette cooks up tender and has a naturally sweet flavor.  It was so good that I didn't realize that I had "taste tested" almost half (of a two pound bag) before serving it to my family.  So, if you see broccolette, give it a try.

ROAST VEGETABLES

  • Preheat oven to 400 degrees
  • Spread vegetables on a sheet pan and sprinkle with kosher salt and black pepper.  Drizzle with oil and toss to mix.  
  • Cook for 20 - 30 min, or until they are wilted and golden brown on the edges.

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