What to do with Broccoli stalks, was: Re:Pot likker????

[Guest guest]

the stalks are good cut crosswize,paper thin (I use a food processor) and then steamed or raw in salad or as part of a veggie tray with a dip. I like to use thin stalks with lots of branches, makes interesting shaped slices.thick stems need to be peeled and tend to be stringy, about the circumfrence of a quarter or smaller seems to work best.

I'm experimenting with juicing and freezing stalks, peels, whatever veggie bits not wanted to eat right away. edible pulp in a baggie, juice and cooking water from steaming in ice tray - then to baggie - future broth base, maybe use the pulp in bread, cassaroles?? Don't know yet, cooking for 1 often have more than I can use up + hate to waste good food!

 

peace, Angelapurplepassion <thelilacflower wrote:

 

Oh no LOL I couldn't for the life of me figure out what you were sticking your cornbread into. Got it now. I tasted greens one time and I didn't care for the flavor but if I cooked them myself I would make sure to toss enough of something into them to where I could eat them. I really like all veggies, now the fans under the portobello don't count. LOL I even grate the broccoli stalks and make broccoli patties. ...Donnawho I am is fine, it's just this body that's disabled!"work your fingers to the bone, whatta ya get....boney fingers, boney fingers"Source: Boney Fingers by the late great Hoyt Axton

[Guest guest]

sounds interesting, you post it , I'll try it!! never met a cornbread I didn't like and only one veggie! LOL

peace, AngelaBron <southernflower wrote:

 

Angela, I have a really good recipe for Broccoli Cornbread. It's a Southern thang, y'all. <g> But we are in the process of moving to Georgia and so I will have to wait until we get there and find my cookbooks before I can get the recipe to you. It's really, really tasty. Much more so than it might sound!

 

Bronwho I am is fine, it's just this body that's disabled!"work your fingers to the bone, whatta ya get....boney fingers, boney fingers"Source: Boney Fingers by the late great Hoyt Axton

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