The Family Table: Scalloping broccoli works too
Wasting food is a pet peeve of mine.
I try very hard to make only what I know we鈥檒l reasonably consume. When I over-prepare, I freeze portions or share with family and friends.
I also try to use as much as I can from whatever I鈥檓 making. There are several scrap bags in my freezer, filled with parsley stems, onion scraps, garlic tops, carrot and ginger peels, mushroom bottoms and pepper parts.
When they鈥檙e filled (which never takes terribly long because I cook so often), I chuck them in my pressure cooker, add some water and make vegetable stock. It蘑菇视频 a pretty painless process 鈥� about 30 minutes of pressure cooking 鈥� and then I have another way to impart flavor into sauces and grains without adding as much salt.
Last week, I picked up some broccoli at the grocery store. Six heads with long stalks. Typically, I just peel down the stalks and roast them too, but I had some inspiration. Perhaps I鈥檇 dreamt the night before about my mom蘑菇视频 scalloped potatoes, which are, for the record, the best I鈥檝e ever had. More than one friendly argument has erupted in our house over who picked off and ate the cheesy topping she puts on them (that鈥檇 usually be me) and they never last more than a day.
I鈥檝e never been able to quite replicate whatever it is she does to make them so irresistible. Trust me, I鈥檝e tried, and my dear family has reminded me that while they are good, they aren鈥檛 鈥渘an good.鈥�
While I have given up trying to replicate her potatoes, I thought I could perhaps turn my broccoli stalks into a scallop of their own. Low carb (though definitely not low calorie), but delicious in their own distinct way.
Gabe liked them so much that he tried to not-so-discreetly tuck them in the back of the fridge so that they wouldn鈥檛 be consumed too quickly.
I call that a victory.
Scalloped Broccoli Stalks
4 cups broccoli stalks, peeled and cut into thin rounds
2-3 cloves garlic, minced
1 cup heavy cream
1/4 cup Parmesan cheese
1/2 cup shredded cheese of your choice (I used a mix of cheddar and mozzarella)
Salt and pepper to taste
Preheat the oven to 350. Over medium heat, saut茅 the stalks and garlic until the stalks start to soften. Stir in the cream and season with salt and pepper. Bring the cream to a low simmer, and cook about 5 minutes, until the stalks are fork tender. Remove from the heat and stir in the Parmesan cheese and half of the shredded cheese. Pour the mix into a baking dish and top with remaining cheese. Bake for 15 minutes, until cheese is melted through.