Trim broccoli stems of their outer ‘bark’ to reveal a tender inside that can be eaten raw, or cooked and served with a green mayonnaise
Although some thrifty readers will have discovered the sweet heart of a broccoli stem, many people, chefs and caterers among them, still discard the trunk and stalks. True, the outer skin can be fibrous and tough, but with just a little attention, the stem can be turned into something truly scrumptious.
I usually trim florets with as long a stalk attached as possible, because they are tender and can be cooked just like the flowery head. But the thick, more woody stem below these can be peeled towards the base, much like asparagus. You can then eat the peeled stalk raw, slice and boil it with the florets, or make today’s more elaborate dish, which turns it into an ingredient in its own right. The recipe was inspired by a herbed broccoli created by Dan Barber, a New York chef and environmentalist who has come up with many ingenious dishes using ingredients that would otherwise go to waste.
Continue reading...from Lifestyle | The Guardian http://bit.ly/2IKA5er