This recipe uses the stems and pieces that you might otherwise discard.
Chop the broccoli stems and bring them to a boil in either salted water or broth, just enough liquid to cover the vegetable. Broccoli will be fork tender. Pour into blender and puree, add a tablespoon or two of butter. Pour over steamed florets, warm through and serve over pasta
[addthis tool="addthis_inline_share_toolbox"] Share to Print