Turned Broccoli Stalks with Basil and Tarragon Sauce

I’ve been on this broccoli stalk kick lately – just thinking of different things that you can do with them. This is a tasty dish that you could serve as an appetizer, and it really tastes great with a nice white wine.

Ingredients

2 large broccoli stalks Basil Tarragon Parsley Garlic clove Olive Oil

Lemon (juice and zest) Butter White wine Salt Pepper

Directions

Start by prepping your broccoli. Cut lengths of broccoli stalks into even lengths of about two inches, then use a paring knife to carve them into football-like shapes. Traditionally they should have seven sides, but that’s not critical.

Once your broccoli stalks are prepped, submerge them in a bowl of water with a bit of lemon juice so that you don’t have to hurry through the rest of your prep.

Next, mince your garlic and parsley, zest a lemon, and make a chiffonade with 3-4 leaves of basil.

Once everything is prepped, blanch your broccoli stalks in lightly salted water for 2 minutes (you want to maintain a bit of crunch).

Next, sautée your minced garlic, on medium heat, in a bit of olive oil (no too much because this will be your sauce) and butter. Add a sprig of tarragon and allow it to infuse, then add your broccoli stalks and cook them on medium heat for 2-3 minutes. Also, you’re not looking to caramelize the broccoli stalks or brown the butter.

When your broccoli stalks are almost cooked (still al dente), deglaze with a bit of white wine (not too much), along with your lemon zest, and then let it reduce.

When the wine is reduced, add your basil and parsley (reserve a little for garnish), salt, pepper, and a bit more butter to bring your sauce together.

When the sauce is ready, remove the sprig of tarragon, plate your broccoli stalks, and garnish with fresh parsley and basil.