Thursday, July 30, 2009

Aspa-broccoli: A new kind of green veggie

For dinner we had leftover Stuffed Pork Tenderloin, Mashed Potatoes, and a new kind of veggie. It has the stalks of asparagus with the floret-like top of broccoli. I'm not sure what it's actually named; the tag said "Aspirations," hence the coined name above. To cook it, I used the same method as I use for asparagus. We both really liked the Aspa-broccoli. It's worth a try!

Roasted Aspa-broccoli
1 bunch Aspa-broccoli
Olive oil
Salt
Pepper
Zest and juice from 1 lemon

1. Spread Aspa-broccoli in a single layer on an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Top with lemon zest and juice.
2. Bake at 350° for 20 minutes or until tender.

Mashed Potatoes
4 Yukon Gold potatoes, cut into chunks (These have very thin skins, so I don't peel them.)
4 Tbsp. butter
Salt
Pepper
3/4 cup sour cream
Buttermilk

1. Bring potatoes and water to cover to a boil. Cook 15 to 20 minutes or until potatoes are tender. Drain and return to pot.
2. Mash potatoes with a potato masher (I prefer a chunky texture). Stir in butter until it melts. Stir in salt, pepper, sour cream, and a tablespoon or two of buttermilk.

1 comment:

Mike, Adrienne and Lincoln said...

I've never used it before, but I've seen Rachel Ray cook with it, and she calls it broccolini!