The broccoli in my garden plot is just thriving. I picked these two bushy heads and a handful of peas early this week. I'm a little sad about the peas, this time last year we had peas coming in by bucket by bucket. I mean buckets full. This time, well there is not enough for a real meal, more of a scattering. The two pea wigwams are proving a little disappointing sadly. But I still try and look on the bright side, there is something on my plate that is homegrown and that makes me Smile - big time.
The stalks of the broccoli were a little longer than usual. For those of you read my blog regular, will know that I like my broccoli stalks, so one not to just chop them off and compost them. I look for ways I can eat them.
Well I decided to separate the broccoli where I could as individual stems. If you like asparagus, then imagine Broccoli stems. I did say imagine. I enjoyed them.
Rather than serving this just as a side dish, you could make more of it and add some pasta to it.
Roasted Broccoli stems with lemon-garlic oil
Serves 4 - 6
2 heads of broccoli
100g peas, fresh or frozen
2 cloves of garlic, crushed
Salt and pepper to taste
Juice from 1 lemon
150ml olive oil
Preheat oven to gas mark 5
Separate the florets and stems. Steam the broccoli florets with the peas and set aside
Peel the broccoli stems* and cut in half. Arrange the broccoli stems in a roasting pan.
In a small bowl, add the oil, lemon and garlic, stir to combine then add seasoning to taste. Pour the mixture evenly over the broccoli. Turn the broccoli over so well coated.
Road in oven for 10 minutes, give it a turn over and then bake for another 10 minutes or so or until the stalks are easily pierced with a fork or knife. When ready to serve. Stir in the peas and steamed broccoli florets so well coated in the lemony garlic oil.
*If you do decide to make this recipe, please make sure that you peel the entire outer length of the broccoli stems, the outer part can be a little tough, even when its fresh! Adapted from Barbara Kafka Vegetable Love.