Broccoli Blues - what to do with the stalks?

RuthnJasper

I don't like the stalks either (or cauliflower stalks, for that matter). Jasper (dog) used to LOVE them raw*, but new dog Gisèle won't touch them. Personally, soup is what I make (blended until smooth), in good quantities and then frozen in portion sizes. This is the recipe I use (from my New Covent Garden Soups recipe book), though I tend to use onions rather than shallots, as they're less fiddly, and you don't have to put the Stilton in if you don't like it (sub. 2oz of potato instead):-

Ingredients

• 12oz broccoli, florets and stalks cut into small pieces
• 8 oz potato – diced small
• 14fl oz vegetable stock
• 1oz butter
• 4 shallots, finely sliced
• 1 clove garlic
• 2oz Stilton, crumbled, or to taste
• 4fl oz double cream
• salt and freshly ground black pepper
• pinch freshly grated nutmeg
Optional – crispy cooked streaky bacon – broken into bits for sprinkling ) miss out for vegetarian soup – obviously :- )



Cooking Instructions

1. Cook potatoes in vegetable stock for 10 mins – add broccoli and cook for further 5 mins till tender ( retain cooking water )
2. Meanwhile, saut! shallots+ garlic in butter and cook for one minute without colour
3. Transfer the cooked broccoli and stock to a food processor. Add the fried shallots+ garlic , Stilton and cream and blend until smooth.
4. Transfer the blended mixture to a pan and bring gently to a simmer.
5. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
6. Serve sprinkled with optional bacon garnish


*although the ensuing bottom-gas could be grim at times

Anne_Marie_2

I always use the stalks too, usually soup, stir fries or roasted with other veg.

Steve059

Try this ...

POTATO & BROCCOLI CURRY

Serves 2

INGREDIENTS

250g of potato
125g of broccoli florets and stalk
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
1 tablespoon of oil
200g (½ a 400g tin) of chopped tomatoes
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

METHOD

Peel the potatoes and chop them into 2cm (1 inch) pieces. Cut the broccoli into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Put the, garlic, ginger and onions into the pan and fry for 3 minutes until they are golden. Stir frequently to stop it sticking.

Add the tomatoes, chilli powder, garam masala, and turmeric. Add the broccoli, potato and water. Mix thoroughly.

Bring to the boil, then turn down the heat until it is just boiling. Cook for another 15 minutes until the potatoes are cooked and the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use frozen broccoli florets.

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1 teaspoon. For a mild one, decrease this to ¼ of a teaspoon.

Evil_Olive

Thinly sliced & deep fried, they make quite nice crisps.
I also used them thinly sliced in stir fries.

zippychick

ive merged this with the older thread which has loads of ideas

Zip

MothFilledWallet

A bit late but here's what I do:

Boil until you consider it done, peel off the tougher outer layer/skin, chop into bits and add to to a ready to go soup/stew.

I like the taste as it is (a little salt/butter is nice too), reminds me of artichoke heart but without the price tag lol

Lyradog

I use it in soup or feed it to gerbils / hamsters

OurLass

I use them in stir fries and coleslaw chopped up small,also in soups and stews.