A nice recipe for an ingredient that would otherwise be thrown away. A Waste to Taste component.
- Melt the butter, clarify and aromatise with the vadouvan.
- Confit the stalks in the clarified butter until done as desired.
- Slice the stalks and cut the slices to size with a cutter (the outer layer is full of unwanted fibre).
- As a component in a composition with pork neck, leek and quinoa.
- As a basic ingredient for a warm amuse-bouche with steamed mussels, raw broccoli stalks and crème.