Broccoli is a delicious and versatile vegetable packed with nutrients, though too often we simply discard the stalks once the florets have been removed. You could use them in a stock with other suitable trimmings, but with a little imagination they can be very versatile.
Here are six quick recipe ideas.
Pick off any small leaves from the stalks and retain them. Peel away the tough outer layer and chop the inner into chunks. Add these to boiling water or stock and soften for a short time, putting in the leaves at the end. Check seasoning and serve while the leaves are bright green.
Steam or boil the stalks, drain and chop them and add to a croquette mix, such as cheese, leek and potato. Shape in the usual way, coat with flour, beaten egg and breadcrumbs then bake or fry.
Peel the stalks and cook in a little salted water. Put them in a blender with salt and pepper and add, separately, oil and some of the cooking liquid, though only a bit at a time. Aim for a consistency that is closer to hummus than sauce. This is great on pasta or rice and can be spread on toast or crackers, as well as used as a dip for raw vegetables.
Peel the stalks, cut them into chunks or discs, blanch to brighten them and toss in a wok or frying pan with butter or oil. They go well with crispy bacon and sliced potato, but the possibilities here are endless.
Chips or Crisps
Peel and cut into thin strips using a knife, mandoline slicer or a simple peeler. Plunge into hot oil and cook until golden brown.
Peel and slice finely and dress with, for example, oil, lemon juice and salt and pepper or balsamic vinegar and flakes or small chunks of Parmigiano Reggiano.