A number of years ago we wrote with great glee about vegetable marrow, specifically from Brussels sprouts stalks. Since, as we are all aware, nothing is really new we were pointed in the direction of Michel Bras who had been looking at vegetables the same way many years before we even thought of thinking about it. Still, a good idea is worth working with and tasty is tasty. So, when we were working with our broccoli necks we also revisited broccoli marrow. We steamed the broccoli stalks and then charred the outside of them on the Egg. When they were cooked through we split them down the middle and covered them with red pepper flake infused brown garlic butter. A squeeze of lemon juice finished them off.
June 4, 2005