Instead of eating just raw broccoli, try this fresh take on a springtime side. Choose one of the newer broccoli varieties for a change of pace, such as the hybrid Broccolini, and pair it with other in-season veggies in a simple sauce.
Below, find storage, selection, prep and nutrition tips for our Ginger Orange Spring Vegetables recipe.
Storage, Selection and Prep
1. Broccolini is actually a trademarked name for baby broccoli, which is a cross between broccoli and a Chinese-type broccoli. It’s sweeter than broccoli and has delicate stalks that don’t require trimming.
2. When selecting broccolini, choose bright green, crisp stalks and tightly closed buds. A few yellow flowers on the stalk are perfectly acceptable.
3. Choose firm ginger root with a spicy scent and smooth skin. Avoid ginger root that appears cracked and withered. You can buy as little – or as much – ginger root as desired. Simply snap off the portion or amount you want. Refrigerate fresh ginger root tightly wrapped in a paper towel, plastic wrap or plastic bag for 2-3 weeks.
4. Use a vegetable peeler on ginger, or use the tip of a teaspoon.
5. Choose firm, bright green and blemish-free sugar snap peas. Refrigerate in the crisper section in a perforated plastic bag. Use within two days. To remove the string before using, simply hold the curved area toward you and sever the top with a paring knife, pulling the string that runs the length.
Nutrition
1. Broccolini is filled with cancer-fighting phytonutrients. It’s also rich in antioxidant vitamins A and C. Both help promote healthy skin and boost immunity. In addition, vitamin A helps with eyesight, including reducing risk of age-related macular degeneration. Vitamin C plays a role in bone health and helps your body absorb dietary iron.
2. Asparagus is rich in vitamin K, which helps promote healthy bones. It also contains vitamins A and C, as well as inulin, a type of fiber acting as a prebiotic to aid in a healthy digestion.
3. Sugar snap peas are an excellent source of vitamin C and a good source of vitamin K.
