Broccolini with chipotle cheddar sauce
This mild-flavored hybrid vegetable pairs perfectly with a tangy cheese sauce.
Broccoli is a huge favorite around here, but we all tend to go for the crown rather than the stalk. I don’t know, maybe it’s the tree-trunk like look and feel of thick broccoli stalks that make them a little less than enticing. Enter broccolini stage left – this cross breed of broccoli and Chinese broccoli has a more delicate flavor, a narrower and easier to eat stalk, and just looks super gourmet on your plate (and menu).
So go ahead and pick up some of this beautiful little vegetable and let’s see if we can’t get you hooked on the newest kid-friendly veggie on the block. (Okay, it’s been around since the early '90s, but not everyone knows that.)
- 1 bunch broccolini
- 4 ounces chipotle or spicy cheddar*
- 1 cup milk
- 2 tablespoons flour
Fill a medium pot with water and a dash of salt. Bring to a boil.
When water has boiled, drop broccolini stalks in carefully and stir to insure all stalks are submerged. Cook for 3-4 minutes.
Drain water, and rinse with cold water and ice cubes.
Grate cheese or chop into small pieces.
Mix roughly 1/4 cup of the milk with the flour and whisk until smooth. Add cheese and remaining milk, and heat in microwave for one minute. Mix, and then heat for another minute if needed.
Place broccolini slices on serving platter and drizzle with sauce (or serve separately for dipping).
*If you can’t find spicy cheddar, add a dash of cayenne or black pepper to your milk and flour mixture before whisking.
Related Topics: Vegetarian