Food Waste Free Recipes

Roasted Broccoli Stems Crusted on Parm Salt with Garlic Skin Balsamic Syrup

  • Yield: 4 Servings
Scraps used: Broccoli stems and tomato peel.

Why: Broccoli stems are crunchy and delicious. Tossing them is a shame. This unusual side dish shows off their meaty texture and pairs them with sweet and tangy garlic-scented syrup, made from the papery garlic skins that you throw away whenever you chop garlic. Yes, you can cook with garlic skins.

The Salt: Morton® Fine Sea Salt has a flavorful nuance that, though subtle, makes a flavor boost whenever and wherever it is used. In this recipe, using a fine salt helps give you an even and maximum distribution of flavor.

Ingredients

  • 1 tablespoon plus 1/2 teaspoon Morton® Fine Sea Salt
  • 4 broccoli stems, about 6 inches long, tough skin peeled
  • 1 teaspoon olive oil
  • 3 tablespoons grated Parmesan cheese
  • ¼ teaspoon garlic powder
  • 2 tablespoons crumbled garlic paper (the papery skin surrounding fresh garlic)
  • 1 cup balsamic vinegar

MORTON®
FINE SEA SALT

  1. Turn on the oven: Turn the oven to 375°F.

  2. Blanch the broccoli stems: Bring 2 quarts of water and 1 tablespoon of the fine sea salt to a boil. Cut the broccoli stems into large chunks and boil just until tender, about 3 minutes. Drain and toss with the oil.

  3. Roast: Mix the Parmesan, remaining ½ teaspoon fine sea salt, and garlic powder and toss with the oiled broccoli stems. Lay out on a sheet pan and roast until the cheese begins to bubble up and brown, about 15 minutes.

  4. Make the garlic skin balsamic syrup: Combine the garlic paper and the balsamic vinegar in a small skillet and boil over medium heat until the vinegar reduces to about ⅓ cup. Strain out and discard the garlic paper as you would bay leaves.

  5. Serve: Put the roasted broccoli stems on a platter and drizzle with the syrup.

Garlic paper can be kept at room temperature for months after peeling to use in recipes.

Roasted Broccoli Stems Crusted on Parm Salt with Garlic Skin Balsamic Syrup