Tuesday, February 3, 2009
Broccoli Stems - What to Do?
I love broccoli stems. I love'em better than the crowns because the broccoli-y flavor is so intense. In my experience making a cheese and broccoli soup without the stems never tastes quite balanced. But here's a recipe that I've never heard of but will soon try. Like tomorrow. Two suggestions...blanch and shock the broccoli stems before tossing with salt, and forgo the medallions for the spears.