So you ate the crowns of your broccoli, and are left with stalks. Last week, we suggested making Broccoli Slaw Salad to help you avoid the potential of an awkward decision to discard the stalks. Today, we’ve got another idea, this time for a cooked side dish. Instead of shredding the broccoli stalks, this time, we’re using the slicing attachment of the food processor (or if you prefer to do it manually, you’ll just need a knife, some steady hands, and a lot of patience).
While this recipe calls for whole grain dijon, if you’re not a mustard fan, don’t despair! Try the same method, but using a spritz of lemon juice or rice vinegar instead of the dijon! Tonight, we paired this with Baked Salmon Croquettes, but depending on which liquid component you use, it would go well as a side for Asian or Italian dishes…or as an ingredient in a stir-fry.
Time: 15 Minutes
- Broccoli Stalks (1-2 stalks per person is good)
- Whole Grain Dijon Mustard (1 tbsp per two stalks is a good amount to go with, but use the amount to suit your tastes)
- Cut the woody end off the bottom of your broccoli stalks (discard), and peel the rest of the stalks with a potato peeler
- Slice your stalks either with a slicer attachment of your food processor or by hand
- Melt some butter in a pan, and add your broccoli slices
- Stir for a bit, and then add some water to the pan to let the broccoli steam a bit
- When the water has nearly evaporated, and your broccoli is tender, stir in your mustard, and let the two cook together for a minute or two (watch out…some of the mustard seeds will pop and fly out of the pan)
- Plate, devour, and enjoy!