Bowl of stir-fried vegetables with garlic and spices, featuring chopped stalks and leafy greens, placed on a striped blue and white cloth with fresh garlic cloves nearby.
Food Waste Free Recipes

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

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.
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Ingredients Instructions

Key Information

Serves

4 Servings

Ingredient List

Ingredients and measurements.

  • 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

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Tips For Success

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

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
sea-salt-fine

Fine Sea Salt Fine 17.6 oz

Fine sea salt created by sea water that has been evaporated by the sun.   Morton Fine Sea Salt is the perfect salt for marinades, soups and dressings. This quick-dissolving, evenly-blending salt is an excellent choice for cooking. Take your baking to the next level and bring out the flavor of your cookies, cakes and pies – or try out a new salted caramel recipe. At Morton Salt, we make sure only the best salt crystals reach your plate, so every dish you create will be as flavorful as you intend. 

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Morton Salt
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