Ribeye, Broccoli Stem Puree, Roasted Hazelnuts

I had used broccoli florets to make a side salad recently and had a bunch of broccoli stems sitting around.  What to do with them? I peeled the tough outer layer with a vegetable peeler and boiled them in salted water for about 5 minutes until soft and tender. I then placed them directly into the food processor with a knob of butter, salt, pepper and a squeeze of lemon juice for a few minutes. I then had a pale green, creamy puree with a subtle, earthy taste of broccoli.  It was a great base for seared ribeye and crunchy roasted hazelnuts.

Comments

[Farmgirl Susan]

What a great idea! : )

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