On 06/24/2013 04:27 PM, Todd wrote:
> On 06/24/2013 10:32 AM, KROM wrote:
>> just a small amount to make it not stick..your not frying your sautéing
>> it to release moisture and add flavor.
>>
>> so medium heat..then reduce heat put lid on pressure cooker with the
>> rest of the ingredients.
>>
>> the way I make it is sauté the cauli then cook it in a fourth cup
>> chicken and or beef broth...that kills the sulfur taste and makes it
>> more potato like.
>>
>> so for you id put the pressure pot on stove..add a teaspoon or so
>> oil...on medium heat...add cauli..then garlic..then a fourth cup
>> broth..I like to mix beef and chicken...cover and pressure cook for a
>> shorter time then you have been <this is the part you need to experiment
>> to get right> until its tender..then in food processor blend the cream
>> cheese etc.
>>
>> what I really like is the core of broccoli stems made this way it tastes
>> just like potato
>>
>
> Hi KROM,
>
> Thank you. Can't wait to try the broccoli stems!
>
> -T

Hi KROM,

How much of the stem do you use? The lower part is really
woody.

My wife said "But the will be green!" Then she giggled.

And, can I eat them on days other than Saint Patty's
day? :-)

-T