Earlier this summer I stumbled upon Ideas in Food, a cooking blog blending science, technique, and some inventive ideas. Browsing the archives, I found this article on using brussels sprouts stalks like bones, scooping out the tender marrow within. I knew instantly I’d be trying this with my broccoli stalks come summer’s end. And here we are. <br /> <br />I set about chopping, steaming, and grilling the stalks, then topping it all with a slightly spicy, sweet nutty butter and it was amazing. I left the texture somewhat toothsome, but I think if you cook them even longer like this: http://food52.com/recipes/15632_roy_finamores_broccoli_cooked_forever it might be even more delectable. I documented the whole process here: http://www.savorthis.com/2012/09/broccoli-snout-to-tail/. <br /> <br />(You can also use longer stems from broccoli that is not quite so woody. In that case, you won't need to steam them, but can just cook directly on the grill.)

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