Tuesday, September 25, 2012

Broccoli Stems: a treat for the whole family

Sometimes it's the little things. Shulman's cookbook suggested this recipe as a tasty way to use the whole broccoli plant, even if another recipe calls for only the florets. Turns out it's both simple and very, very good.

     Garlic Broccoli Stems 
     from Martha Rose Shulman's Gourmet Vegetarian Feasts

  • Stems from 1 1/2 lb broccoli, peeled and sliced 1/4-inch thick
  • 1/2 tsp sea salt
  • 1 Tbls wine vinegar
  • 1 clove garlic, minced or put through a press
  • 2 Tbls olive or safflower oil
  • [optional:  fresh dill]
  1. Toss broccoli stems with salt in a jar and refrigerate several hours. Pour off whatever liquid accumulates and rinse.
  2. Add vinegar, garlic, [dill] and oil and shake together well. Refrigerate for several hours. Place in a bowl and serve.
Toddler Approved!

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