Do some of you clever cooks have wonderful recipes for using this part of the vegetable - apart from just leaving it on and cooking it with the rest of it.
popelka1,
Sep 18, 2:56am
White sauce or mustard sauce, makes for a nice side vege :o)
mwood,
Sep 18, 3:22am
cook separately with salt and lemon - keeps it white - if yours tends to go black try changing the knife then recombine with the green to serve - cream sauce and nutmeg recommended.
davidt4,
Sep 18, 4:11am
Lebanese Silverbeet Stalks with Tahini
serves 6
3 c silverbeet stalks, trimmed and cut 2 cm 60 ml lemon juice 70 ml tahini 1 clove garlic, crushed ½ tsp salt parsley to serve
Put stalks in saucepan, cover with cold water, cover and bring to a boil.Cook 10 min or until tender.Drain very well
Beat together the lemon juice, tahini, garlic, salt and 60 ml water.Pour over stalks and toss to coat.
Serve hot or at room temp with parsley leaves.
guzzijimbo,
Sep 18, 4:23am
I chop it up and eat it raw in salad instead of celery
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