Monday, September 12, 2011

Pickled Broccoli Chips

Summer Fest is celebrating Broccoli this week, the go-to vegetable at our house.  So of course, we really like the florets, but what to do with the stems.  On the Splendid Table this summer I heard this great idea for making pickled chips out of the stem.  They are a great little treat to set out for folks to munch on before dinner.

Pickled Broccoli Chips
Inspired by Martha Rose Shulman, a guest on the SplendidTable August 13, 2011
1 Broccoli Stem, peeled and thinly sliced
½ t salt
2 cloves garlic, minced
3 T extra-virgin olive oil
1 ½ T white wine vinegar
Salt & Pepper to taste
Place the Broccoli slices in a jar or small glass bowl (that has a lid).  Toss with the ½ t of salt, cover and place in the refrigerator overnight.
Drain and rinse the broccoli slices.  Toss with garlic, olive oil, vinegar, salt & pepper.  Place back in the same container and place in the fridge for up to 8 hours.  Serve.
Visit other Summer Fest friends for their best ideas for Broccoli…

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