Steamed Broccolini is an easy side dish you can whip up tonight!! Pair with chicken, beef, pork and its a match made in heaven!
OMG Christmas has crept up on us!! It is literally right around the corner. Meal planning and list making STARTS NOW!! I know that my USA friends are about to celebrate Thanksgiving and this dish is SO PERFECT for the Thanksgiving table or in just a few weeks, the Christmas table.
Remember just the other day, when I shared my Snowman Chocolate Bark and we were talking about how Christmas goodies are at the shops now......well that means we need to get cracking on thinking about what we are going to be eating on the big day!
Side dishes are the best way I find to get some nutrients into our meals at this busy festive time of year and this Steamed Broccolini is sure to be a hit.
I am not sure if there is a movie or a book called 'The Darling Buds of May', but when I was rinsing this Broccolini, 'The Darling Buds of Broccolini' popped into my head for some bizarre reason!
I love eating lots of veggies and it makes such a difference if they taste awesome and trust me, with this recipe, THEY WILL!
Steamed Broccolini Quick info:
About the recipe:
I used 4 bunches for this recipe as I wanted to make a large platter as a side dish. You can ½ that and use 2 bunches as with its crunchy texture, it does go a long way (not like eating a plate of fries!!)
How to serve steamed broccolini
One of the reasons why I LOVE making this dish is that is is so FAST! In the blink of an eye, you will be done. I have taken a few photos of the main compents above. You rinse the broccolini, then put it in a large saucepan and top that with water. Add your salt and pepper, bring the pot to the boil, turn it off and boom you are almost done!
The toasting of the almonds is a somewhat fragile process in the sense that it is a little too easy to accidently burn them (whoops, I have done that once or twice in my day!) So make sure when you are doing this step, your eyes are on the ball. No toilet breaks, checking your insta feed, the weather bureau or the radio. They will toast quickly and you want them to be light brown not black (no one wants burnt nuts ;P). A good idea is to turn off the heat just before they look done for if you leave them in there even with the heat off, they will keep cooking for a bit.
The drizzle is super easy to make, combining your yoghurt with your curry powder and blitz. Then comes the plating.
You will find this step easy to do if all of your broccolini stems are facing the same direction, then have a little fun with it!
Enjoy!
Adrianne
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Steamed Broccolini
Ingredients
Steamed Broccolini with Toasted Flaked Almonds
- 4 bunches broccolini
- ¾ cup shaved almonds
- 1 teaspoon salt
- 1 teaspoon pepper
Curry Yoghurt Drizzle
- 1 cup greek yoghurt low fat
- 1 tablespoon curry powder
Instructions
Steamed Broccolini with Toasted Flaked Almonds
- Remove any package or rubber bands from broccolini and rinse under the tap
- Place in a large saucepan and fill ¾ with water
- Season with salt and pepper
- Place lid on pan and bring to the boil, when it reaches boiling point (you will hear the lid move a bit and a bit of sizzle from the excess water hitting the hot stove top), turn off the heat and remove lid
- Drain broccolini and plate
- Toast almonds in a large frypan until they turn a light golden brown. Crush some into smaller pieces by pinching them and rubbing your fingers together
- Garnish broccolini with Curry Yoghurt Drizzle and toasted flaked almonds
Curry Yoghurt Drizzle
- Add yoghurt and curry powder to a blender jug and blitz to combine
Notes
- Eyes on the ball when toasting your nuts to not accidently burn them
- If taking plate to a party, keep almonds and dressing on the side and dress when you get there
- If refridgerating drizzle, stir before using as it will become thicker again in the fridge and more like a yoghurt consistency than a liquid
- Shaved/flaked almonds are same/same, slivered almonds are different and much harder to pinch between your fingers to crumble
Rory Calhoun says
Not really steamed, is it...
Adrianne says
Lol, no, thanks Rory. Its an older recipe, I will update it. Thanks for letting me know!!