Broccolini With Shallots Food

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BROCCOLINI WITH SHALLOTS



Broccolini with Shallots image

Shallots and garlic are a nice complement to the peppery bite of the Broccolini.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 3 servings.

Number Of Ingredients 7

1/2 pound Broccolini or broccoli spears
1 shallot, sliced
1 tablespoon olive oil
2 garlic cloves, minced
1 to 2 teaspoons lemon juice or white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place Broccolini in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm., In the same skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add the Broccolini, lemon juice, salt and pepper. Saute for 1-2 minutes or until heated through.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SAUTEED BROCCOLINI



Sauteed Broccolini image

Provided by Ina Garten

Categories     side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Steps:

  • Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
  • Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

GREEN GREEN SPRING VEGETABLES



Green Green Spring Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
  • When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS



Broccoli With Roasted Shallots & Mushrooms image

Make and share this Broccoli With Roasted Shallots & Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

4 large shallots, peeled and halved
4 ounces whole mushrooms
olive oil flavored cooking spray
1 (1 1/2 lb) bunch broccoli
1 1/2 tablespoons olive oil
1/4-1/3 teaspoon ground nutmeg
kosher salt
fresh ground black pepper

Steps:

  • Turn oven to 500 degrees.
  • Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms.
  • Spray the tops and put in the oven.
  • Cook about 15 minutes, shaking the pan a few times during cooking.
  • Remove when nicely browned all over.
  • Coarsely chop shallots and slice mushrooms.
  • Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick.
  • Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water.
  • Add florets on top.
  • Cover and put over medium-high heat for 7 minutes.
  • Put oil in a wok or large skillet over medium-high heat.
  • Add broccoli, shallots, and mushrooms.
  • Season with nutmeg, salt and pepper.
  • Stir a few times until heated through.

Nutrition Facts : Calories 124, Fat 5.9, SaturatedFat 0.8, Sodium 60.1, Carbohydrate 15.7, Fiber 4.7, Sugar 3.5, Protein 6.2

SAUTéED BROCCOLINI WITH BACON



Sautéed Broccolini with Bacon image

Bacon and broccolini make for a delicious side dish-dressy enough for formal occasions but easy enough for any old time!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 6 servings

Number Of Ingredients 5

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cloves garlic, minced
1 lb. broccolini, trimmed
1/4 cup water

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add dressing and garlic to reserved drippings in skillet; mix well. Stir in broccolini; cook on medium-high heat 3 min., stirring occasionally.
  • Stir in water; cover. Simmer on medium heat 2 min. or until broccolini is crisp-tender. Add bacon; mix lightly.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 3 g, Protein 5 g

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