Ingredients
- 2 heads broccoli, florets removed and reserved for another use
- 1 tablespoon herb stems, chopped
- 1 tablespoon zest (from squeezed lemons)
- 1 tablespoon Parmesan rinds, grated
- 1 tablespoon olive oil
- Stale breadcrumbs or broken potato chips (found at the bottom of the bag)
- Kosher salt and freshly ground black pepper
Chef notes
Broccoli stems are usually overlooked and they're often tossed out once the florets have been removed. Treated right, the stalks can be turned into a delicious side dish. The crumbs from the bottom of an empty chip bag add the perfect salty, crunchy topping.
Technique tip: Use the stems from soft herbs like parsley, cilantro and basil. Avoid woody stems in this dish, like those from rosemary or thyme.
Preparation
1.Peel the broccoli stems to remove the tough exterior.
2.Fill a medium sized pot with water and season with kosher salt. Bring water to a boil, and blanch broccoli until tender, about 4-6 minutes. Drain and reserve.
3.In a small bowl, combine the herb stems, zest, Parmesan and olive oil. Season with salt and pepper to taste.
4.Sprinkle the stalks with the herb mixture and top with breadcrumbs or potato chips crumbles.
