Scrappy Brussels Sprout Stalk Tapenade
Rich and creamy, this brussels sprout stalk tapenade has that sweet, nutty, green brussels sprout flavor along with garlic, fresh parsley, lemon juice, and capers for a fresh, green, briny, vibrant spread. Perfect on sandwiches, crackers, and more, this tapenade tastes so delicious you would never guess it was made from a part of the plant that’s usually thrown away.
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Can You Eat Brussels Sprout Stalks?
When buying brussels sprouts, they are often sold loose or in pre-packaged bags. But sometimes, especially in the autumn, you can buy them still on the stalk. The brussels sprout stalk is a formidable looking thing, long, nobbily, and heavy. And as you may have already gathered by being here on this post, you can eat brussels sprout stalks. And they are delicious. But they’re not the type of thing you can just chop up and throw on a salad- you have to really want to eat them and be ready to do some work. Before being cooked, brussels sprout stalks are incredibly hard. They can be challenging to get a knife through- I found that the best way to cut them was to bend them in half using a countertop with a 90-degree angle. I found a long cook time was just what these stalks needed- after pressure cooking for an hour they had become soft and easy to process. Without a pressure cooker or instant pot, you will likely need to simmer your stalks for 2-3 hours on the stove top- just make sure they don’t run out of water in the process. Once cooked, the brussels sprout stalks have three layers. On the outside is an edible, fleshy layer. It is a little bit stringy, but can been processed in a food processor to be fairly smooth. Next is a woody layer- I admit, I did not try eating it because… well it’s wood. In the center is a thick, juicy core that I found to be best part of the stalk. It would make an amazing substitute for artichoke hearts. I’ve not tried it myself, but you can also split brussels sprout stalks in half and roast them for an hour or more, before scooping the flesh from the stalk.
Is it worth going through the effort of pressure cooking your stalks? In my opinion it absolutely is. They have the creamy, smooth texture of an artichoke heart with a distinct brussels sprout flavor. They would be excellent pureed in soup, on autumnal sandwiches, in a tapenade like this, mixed in a pasta or rice dish, and so much more. Plus the best part? you we’re able to stretch an ingredient further and reduce food waste.
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Brussels Sprout Stalk Tapenade Tips and Tricks
- Keep your brussels sprouts on the stalk until you use them, as it allows the buds to stay fresh longer. Once you’ve consumed the sprouts, it’s time to cook the stalk and make tapenade.
- To break the stalk into more manageable pieces, score around the outside with a sharp knife and then use the edge of a table or countertop to snap at the scored point.
- Pressure cook the stalks for an hour to soften, or you can simmer on the stove for 2-3 hours. Just make sure your pot doesn’t run out of water during the long cook time.
- A grapefruit spoon is an excellent tool for scraping the skin and core from the stalk.
- Serve with crackers or crostini for a delicious little canape.
Scrappy Brussels Sprout Stalk Tapenade
Ingredients
- 1 lb. brussels sprout stalk
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tbsp. capers and caper brine
- juice of 1/2 small lemon
- 1/4 cup fresh parsley
- 1 tbsp. nutritional yeast
- salt and pepper, to taste
Instructions
- Break the brussels sprout stalk into pieces as needed, and place in a pressure cooker or instant pot along with some water. Cook with high pressure for 1 hour. Release the pressure, remove the stalk from the hot water, and allow to cool so it can be handled.
- The brussels sprout stalk has three parts- the skin, a woody layer, and the inner core. Scrape the skin on the outside into your food processor. Split open the woody core, and scrape out the flesh inside into the food processor as well. Discard the woody ring.
- Add the remaining ingredients to the food processor, and process until smooth. Store in an air-tight container.
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