Broccoli stalk ragout with dwarf lettuce leaves
The stalk contains as many healthy nutrients as the broccoli florets. It is rich in fibre, vitamin C and K, beta-carotene, folic acid, magnesium and vitamin C and K. Leaves can be briefly blanched to enrich a salad.The very woody lower parts of the stalk should be composted. The delicate parts of the stalk need to be cooked for a time similar to that of the broccoli florets.