Author Notes: Earlier this summer I stumbled upon Ideas in Food, a cooking blog blending science, technique and some inventive ideas. Browsing the archives I found this article on using brussels sprouts stalks like bones, scooping out the tender marrow within. I knew instantly I’d be trying this with my broccoli stalks come summer’s end. And here we are.
I set about chopping, steaming and grilling the stalks and topped it all with a slightly spicy, sweet nutty butter and it was amazing. I left the texture someone toothsome, but I think if you cook them even longer like this: http://food52.com/recipes/15632_roy_finamores_broccoli_cooked_forever it might be even more delectable. I documented the whole process here: http://www.savorthis.com/2012/09/broccoli-snout-to-tail/. - savorthis
Makes 1 cup sauce
- 6 tablespoons butter
- 1 handful chopped pecans
- 1 garlic clove, thinly sliced
- 1 pinch red pepper flakes
- 2 teaspoons lemon juice
- a pile of broccoli stalks
- Trim all leaves from the broccoli stalks. Being very careful, whack the root end with a cleaver. I found it easiest to gently whack the cleaver into the stalk and then hit it with a rubber mallet to get through the stalk. Do the same to cut the stalks into 4-5″ lengths.
- Place stalks in a steamer and steam for about 40 minutes. You might want to test one to see what the texture is like. Once done, lightly oil and char on a grill for about 10-15 minutes. Allow to cool, cut in half and plate.
- Melt butter in a pot, add pecans and stir for a couple minutes. Add garlic and red pepper flakes and simmer gently until the garlic edges begin to crisp, but not quite brown. Stir in lemon juice and season with salt and pepper. Pour over stalks and eat immediately. If needed, you could reheat briefly in the microwave or oven to ensure the butter is still melted.