Broccolini with lemon oil from Gourmet Magazine, December 2005 (page 203) by Ruth Cousineau

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pasta and chicken gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 15, 2014

    I made this with just one bunch of broccolini, but still used the zest of one lemon. This is very quick to throw together, and a great accompaniment to a rich pasta dish. If making pasta, boil the broccolini in the water first, then scoop it out and set it aside while the pasta boils until you are ready to heat it back up in the lemon oil. Bonus: even my three-year-old liked it!

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