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Home > Glossary > Broccolini

Broccolini

Simon Gault

Simon Gault

NZ Woman's Weekly

Broccolini

A cross between broccoli and gai-lan (Chinese broccoli), and, in actual fact, is a copyrighted brand name. Instead of the thick stalks and large head of broccoli, broccolini is made of slender stalks with small florets and has a sweeter, tender stalk. Substitute with broccoli, altering the flavour and texture of your stir-fry slightly. Slice broccoli in smaller pieces to get closer to the appearance of broccolini. Or try rapini, also known as broccoli rabe, which is very similar to broccolini, but has a nuttier, more bitter taste. 

http://www.bite.co.nz/kitchen-tips/glossary/1318/Broccolini/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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