Broccolini with Creamy Lemon Sauce
Elevate your vegetable side dish game with this vibrant and flavorful Broccolini with Creamy Lemon Sauce! Tender-crisp broccolini is first blanched, then sautéed to a perfect char, enhancing its natural sweetness and crunch. The dish is crowned with a luxuriously tangy, silky lemon sauce made from scratch with Parmesan cheese, zesty lemon juice, and just a hint of garlic, creating a delightful balance of citrus and creaminess. With its quick 25-minute preparation and elegant presentation, this recipe is perfect for weeknight dinners or as a show-stopping side at your next gathering. Pair this wholesome, veggie-packed dish with roasted chicken, grilled fish, or your favorite pasta for a complete and satisfying meal.
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Recipe Information
Ingredients
- 450 grams broccolini
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 240 milliliters milk
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 30 grams Parmesan cheese, grated
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Trim the woody ends from the broccolini stems and rinse thoroughly under cool running water. Pat dry with a clean kitchen towel.
Bring a large pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes, until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and set aside.
Heat the olive oil in a large skillet over medium heat. Add the broccolini, sprinkle with 1/4 teaspoon of salt, and sauté for 3-4 minutes until slightly charred and tender. Remove from the skillet and keep warm.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually pour in the milk while whisking to avoid lumps. Cook the mixture for 3-4 minutes, stirring frequently, until thickened.
Reduce the heat to low and stir in the lemon zest, lemon juice, grated Parmesan cheese, remaining 1/4 teaspoon of salt, black pepper, and garlic powder. Cook for another 1-2 minutes until the cheese has melted and the sauce is smooth and creamy.
Transfer the sautéed broccolini to a serving dish and drizzle generously with the creamy lemon sauce. Serve immediately, garnished with additional lemon zest or Parmesan cheese if desired.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 23.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 880 mg | 68% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
