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).