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Baby Broccolini with Tangerine Sauce

Serves 4


Coarse salt

1 bunch baby broccolini, just the ends of the stems trimmed

Zest of ½ a tangerine (about ½ teaspoon)

1/2 cup fresh Murcott tangerine juice

2 shallots, halved lengthwise and thinly sliced

1 teaspoon balsamic vinegar

1/4 teaspoon red-pepper flakes (optional)

Grated parmesan cheese (optional)


1.   Bring a large pot of salted (about ½ teaspoon salt) water to a boil. Cook broccolini until just tender (12 to 15 minutes). Drain. Transfer to a serving bowl.

2.   Meanwhile, in a small skillet, combine tangerine juice, shallots, vinegar, and pepper flakes, if using. Simmer over medium heat until reduced to 1/4 cup (3 to 4 minutes).

3.   Spoon sauce over baby broccoli, add the tangerine zest, toss gently.

4.   Serve and sprinkle with optional grated parmesan cheese.