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.
2 large broccoli stalks
Lemon (juice and zest)
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.