However, they actually belong to two different vegetable groups and are classified differently. Broccolini is part of the cabbage family while broccoli rabe is a member of the turnip group of vegetables.
These vegetables are easily mistaken for one another because they have similar leaves, florets and thick stalks. They are both completely edible, although Broccoli rabe is a bitter vegetable and should be treated more like a turnip. Broccolini is a milder tasting vegetable and treated like broccoli in preparation and cooking.
Broccolini is often seen as the kiddies version of broccoli and easier to manage as a new taste experience than its broccoli counterpart. It is easy to assume these vegetables are the same, but in cooking and tasting, there are some subtle differences. Broccolini is a hybrid vegetable, a cousin of normal broccoli and Chinese kale. Broccolini is also known as asparation, aspabroc and tender stem broccoli.
The stalks do not need peeling and the slender vegetable cooks more quickly than broccoli. The plant has small broccoli florets, long tender stalks and green leaves. Broccolini is a versatile vegetable and can be steamed, fried, roasted and eaten raw. Broccoli Rabe is also a vegetable but, because it is part of the turnip family, it has a slightly different flavor.
It is more bitter and best served with pasta or polenta. The stalks are bright green and so are the leaves before fading to a yellow color. Broccoli Rabe is best eaten before the leaves turn yellow.
The green vegetable keeps in the fridge for several days if wrapped in plastic. Broccoli Rabe is also known as rapini, raab, turnip rapa and is a cultivar of the ruvo group of vegetables. Broccolini rabe is a popular Italian vegetable and it tastes good in lasagne and other pasta dishes. It is spicy, slightly peppery and the leaves have a mustard like flavor. The Italian name for broccoli rabe is cime di rape which translates into turnip top.
Cooking them gives them a more nutty palatable taste. Broccoli Rabe has a peak season as a summer vegetable and the green stalks are a good substitute for asparagus. Both of these vegetables have the ability to add flavor to recipes and because the whole vegetable can be used they are very cost effective.
They lend themselves to Italian and French cuisine and broccolini has been used as a substitute for asparagus. It has a distinctive flavor so does not require lots of seasoning and at the same time can fit into several styles of cuisine.
Broccoli Rabe can be boiled in salted water to take some of the bitterness out of the overall flavor. Broccolini translates well into simple dishes using some garlic, lemon and olive oil to saute and produce a delicious flavor.
Both these vegetables can substitute for broccoli and combine well with spinach another leafy green. They have plenty of vitamins including vitamin C and A and vitamin K. These vegetables are said to be full of phyto nutrients and have proven to have disease prevention properties. It can be enjoyed as a salad , in risotto or on top of pizza. To tenderize broccoli rabe and cut back on its bitter edge, you can blanch it cook it briefly in boiling water, then transfer it to an ice bath before you cook it further.
Because of its bitterness, broccoli rabe stands up well to strong flavors like soy sauce, anchovies, garlic and hard cheeses. Just like broccoli rabe and broccoli, broccolini is also a cruciferous vegetable. Sometimes referred to as "baby broccoli," it's actually a hybrid vegetable.
Broccolini is a cross between broccoli and Chinese broccoli also called gai lan or Chinese kale. It looks a lot like Chinese broccoli—the stalks are long and lean—but instead of big leaves, it has florets more like common broccoli. The flavor and texture are somewhere between the two vegetables; broccolini is sweet and mild with a tender-crisp texture if it's not overcooked.
You can use it to make a pesto and throw it into a bowl of spaghetti or in your spaghetti squash for a spaghetti squash lasagna.
That makes it a bit quicker to cook. Both being cruciferous vegetables, both broccoli rabe and broccolini have plenty of nutrients to support overall good health, including vitamins C, E and K. Cruciferous vegetables contain carotenoids and glucosinolates, which may help protect our bodies from different types of cancers.
Either one you pick, you're winning with loads of nutrients. Broccolini has vitamins A and C, although not as much as broccoli, and also packs iron and calcium.
While broccoli and broccolini are in the cabbage family, broccoli rabe is more closely related to turnips. It has thin stalks with dark green leaves and small buds that look like broccoli florets. Broccolini is a hybrid of broccoli and another vegetable.
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