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, then topping it all with a slightly spicy, sweet nutty butter and it was amazing. I left the texture somewhat toothsome, but I think if you cook them even longer like this: http://food52.com/recipes... it might be even more delectable. I documented the whole process here: http://www.savorthis.com/2012/09/broccoli-snout-to-tail/.
(You can also use longer stems from broccoli that is not quite so woody. In that case, you won't need to steam them, but can just cook directly on the grill.) —savorthis
1 cup sauce and lots of broccoli stalks
a pile of broccoli stalks
Neutral oil with a high smoke point
garlic clove, thinly sliced
red pepper flakes
Salt and pepper, to taste
In This Recipe
Trim all leaves from the broccoli stalks. Being very careful, cut off the root end with a cleaver. Then cut each stalk into 4 to 5 lengths. 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.
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 to 15 minutes. Allow to cool, cut in half, and plate.
Melt butter in a pot, add pecans, and stir for a couple of 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 to ensure the butter is still melted. Scoop the sweet, tender broccoli "marrow" with a spoon directly into your mouth!