Roasted Broccolini with Easy Béarnaise Sauce
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
20 mins
-
Total Time
22 mins
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Servings
4
-
Calories
376 kcal
-
Course
Appetizer
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Cuisine
Australian
Roasted Broccolini with Easy Béarnaise Sauce
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This Roasted Broccolini will quickly become your new favourite vegetable dish. Forget the soggy broccoli of your childhood, this is crunchy, sweet and nutty. Delicious as a side dish or served as an appetizer.
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Ingredients
For the Roasted Broccolini
- 2 bunches broccolini
- 3 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Easy Béarnaise Sauce
- 1 tick butter see notes, unsalted
- 3 egg yolk
- ¼ teaspoon salt (see notes)
- ¼ teaspoon tarragon leaves dried
- 4 teaspoon white wine vinegar (if you can find it use tarragon vinegar)
- 2 tarragon sprigs, fresh
Instructions
Start with Roasting the Broccolini
- Preheat the oven to 425ºF.
- Trim the bottom inch off the ends of the broccolini stems.
- Lay the broccolini in a single layer on two sheet pans.
- Drizzle over the olive oil, season with the salt and pepper, then toss well to ensure everything is well coated.
- Roast for 15-20 minutes, until the broccolini is crisped lightly browned.
- Serve hot.
Whilst the Broccolini is roasting make the béarnaise sauce.
- Place the butter in a small pan and melt it over a low heat. (Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.)
- Whilst the butter is melting, put the egg yolks, vinegar and salt (if using) into a jug that the head of your immersion blender fits into.
- Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
- Add in the dried tarragon and blend again briefly.
- Keeping the blender head in the jug, and with it running on the slowest setting, very slowly pour over the hot melted butter over the egg mixture.
- As the sauce combines, continue to pour over the butter and move the blender head slowly up through the sauce.
- Add in the fresh tarragon and blend briefly to combine and chop.
Notes
- *If using salted butter, omit the salt from the béarnaise recipe. You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Cholesterol
207mg
(69%)
Sodium
471mg
(20%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2420IU
(48%)
Vitamin C
78.2mg
(87%)
Calcium
90mg
(9%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 207mg | 69% |
| Sodium | 471mg | 20% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2420IU | 48% |
| Vitamin C | 78.2mg | 87% |
| Calcium | 90mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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