Baby broccoli (broccolini) is a pretty incredible vegetable. It is tender, sweet, and fun to eat. Like its cousin broccoli, it is packed full of iron, calcium, and vitamin C. In our ongoing attempt to eat veggies with every meal, we created this simple, tasty recipe to keep “eating our greens” interesting.Our friends at Maille recently sent us a walnut Dijon mustard that is out-of-this-world good. We used it here as a base for a deliciously tangy sauce, adding slivered almonds and fresh cherry tomatoes for just the right amount of “pop”. This richly textured sauce turned out beautifully. Our friend baby broccoli never tasted so good.I think Jackie has adopted this as her new favorite vegetable. The lemony mustard sauce, delightfully combining sweet and tangy, is something we could eat every day. The only way to make this better will be to serve it on vegetables we grow in the garden this summer. You can bet we will be dreaming of this as we till the soil this weekend.
A beautiful combustion of fresh ingredients and a healthy and flavorful sauce to allow you to eat as much as you like.
- 1 pound baby broccoli
- 2 cloves garlic
- 1/4 cut slivered almonds
- 12–14 cherry tomatoes
- 1 lemon
- 1 tbsp Maille Walnut Dijon mustard (or a good Dijon of your choice)
- 1 tbsp olive oil
- In a large sauté pan, place broccoli along with 1/2 cup of water and bring water to a boil.
- Cover, reduce heat to medium, and cook for 8 minutes.
- While cooking, place oil in a sauce pan along with mustard and mix. Cook over low heat.
- Add juice from 1 lemon and 2 cloves of garlic (leave them whole)
- Slice tomatoes in half and add to the mustard mixture and cook over low heat for 5 minutes.
- Remove broccoli from pan and place on serving plate
- Toss almonds into mustard and tomato mixture and combine until all coated.
- Pour mixture over broccoli and salt and pepper to taste.
- Serve and enjoy