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Nutmeg and butter season broccoli stalks for a simple but delicious vegetable dish. If you are one to only eat the florets, you simply must try the stems. The broccoli florets have a distinctive, pungent flavor, while the stems are sweet and mild. Personally, I prefer the stems. Many markets now sell broccoli slaw, which is the pre-cut stems. If you can find it, it will save you some time.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


  • Large, thick stems from 2 bunches broccoli
  • Water
  • Salt, to taste
  • 2 Tablespoons unsalted butter
  • Fresh-grated nutmeg, to taste
  • Fresh-ground black pepper, to taste
  • Pimiento strips, for garnish, optional


Peel broccoli stems carefully, then cut them into thin julienne strips about 2 inches long. Place in cold water to crisp 30 minutes in refrigerator. Drain.

Bring pot of salted water to boil. Add broccoli stems, return to a boil and blanch 1 minute. Immediately drain and plunge broccoli into cold water to keep stems crisp and green. Drain again.

To serve, melt butter in saute pan or skillet, add a little nutmeg, then add broccoli. Toss to coat well with butter and cook 1 to 2 minutes. Season with salt and pepper. Serve immediately in neat piles, garnished with pimiento strips.

Yield: 4 servings

Per serving: 49 calories, 73 percent calories from fat, 2 grams protein, 3 grams carbohydrates, 2 grams total fiber, 4 grams total fat, 10 milligrams cholesterol, 15 milligrams sodium.

Recipe Source: The Williams Sonoma Cookbook and Guide to Kitchenware by Chuck Williams (Random House)
Reprinted with permission.

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