Joanie922, apparently a related question was posed before on Food52 and Chowhound, though, in terms of their edibility. I think the hybrid (guessing) varieties in supermarkets might have stalks a bit more yielding than the big, thick, wooden, fibrous ones I pick up at the farmers market, especially since farmers around here often wait until after the first frost and time their harvests to cooincide with Thanksgiving. Raw radishes make great quick pickles, so I am less inclined to think of them as comparable. Broccoli stalks crop up in descriptions of roasted Brussels sprout stalks. Bamboo shoots, too, since prep involves heavy-duty peeling.
In any case, please report back with results!
**************
Suggestion for upcoming Food52 contest: Vegetable Offal. There is a cookbook devoted to the topic, but I'd be intrigued, especially if someone could make carrot tops palatable.
Yes you can. I brine the stalks in cold salt water for 24 hours two soften then up. They tend to be bitter so add a little more sugar too the pickling liquid. I used the same method in my burger.
4 Comments
In any case, please report back with results!
**************
Suggestion for upcoming Food52 contest: Vegetable Offal. There is a cookbook devoted to the topic, but I'd be intrigued, especially if someone could make carrot tops palatable.