Grill/Barbecue
Broccoli Marrow with Pecan Garlic Butter
Popular on Food52
3 Reviews
Zozo
November 15, 2015
omg that sauce!
great way to really celebrate the stalks in their own right - normally I just "peel" the bottom bit of the stalk until the break, which gets rid of the fibrous bit. The inside is just as soft as the rest. Then I just chop up and eat like the florets (albeit cut a little smaller).
great way to really celebrate the stalks in their own right - normally I just "peel" the bottom bit of the stalk until the break, which gets rid of the fibrous bit. The inside is just as soft as the rest. Then I just chop up and eat like the florets (albeit cut a little smaller).
hardlikearmour
September 10, 2012
This sounds really delicious. I will be on the lookout for long stalked heads of broccoli.
savorthis
September 11, 2012
I think that if you use stalks that are not quite so woody you might cook them less...though you might also try getting them to that wonderful, buttery state too. Let me know if you do because otherwise this dish is only good once a year! I forgot to mention I threw some lemons in the steaming water. I can't say I noticed so much, but I imagine you could also explore a variety of aromatics.
See what other Food52ers are saying.