Broccolini in mustard dressing
Votes: 18
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Broccolini is a relative of broccoli with less lush florets and longer stems. It has a less pronounced cabbage flavor than broccoli, which is what many people like about it. Broccolini is also rich in vitamins C and A, potassium, calcium, and dietary fiber. To preserve all the beneficial nutrients during cooking, it's recommended to blanch the stems for no more than three minutes. They should become slightly tender and remain bright green. Serve with a sauce made from sour cream and grainy mustard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches of broccolini
- 1/4 cup sour cream
- 1 tbsp. grainy mustard
- 1 tbsp. l. chopped shallots
- 1 teaspoon apple cider vinegar
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Recipes with similar ingredients: broccolini, whole grain mustard, apple cider vinegar, sour cream
Cooking the dish according to the recipe:
- In a large saucepan of salted water, boil 2 bunches of trimmed broccolini for 3 minutes. Drain, rinse under cold water, and pat dry.
- Combine 1/4 cup sour cream, 1 tablespoon each water and grain mustard, 1 teaspoon apple cider vinegar, and 1 tablespoon minced shallot; season with salt and pepper to taste. Drizzle with the broccolini sauce.
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