Steps

• Wash, clean, and cut into pieces the stalks, leaves, and any remaining florets of Romanesco broccoli – or cauliflower or broccoli, or mixed leftovers – that were left over after using the florets in a previous preparation (for example this salad).

  

• Place the pieces in a microwave-safe cooking container.

  Add half a cup of water or vegetable broth, close the lid (but with the vent open) and cook at maximum power for 14 minutes.

  During cooking, open a couple of times to stir the pieces.

  

• Peel one or two potatoes, cut them into pieces, wash them in water.

  After 14 minutes (but a few more minutes is also fine), open the lid and add the potatoes.

  Stir.

  Pour a cup of vegetable broth into the pot.

  Close the lid again and cook for another 10 minutes.

• At the end of cooking, leave the pot in the microwave for a resting time of at least 15 minutes.

  Blend everything with the immersion blender until you get a cream of the desired consistency. It may be helpful to pour another glass of broth to facilitate the blender.

  At this stage, parsley can be added.

• Assess the cream’s consistency and adjust the amount of vegetable broth to your taste.

  ☝ Even after blending, you can put the cream back in the microwave to extend cooking, if deemed necessary.

  This cream of broccoli stalks and leaves is excellent both as a thick puree and as a semi-liquid vegetable soup. Possibly with the addition of croutons.

  Serve the cream of Romanesco broccoli stalks and leaves seasoned with a drizzle of raw oil and a sprinkle of pepper.

  😉 If desired, each individual dish can be enriched with a couple of tablespoons of fresh cream (or, for a lighter version, natural yogurt or milk kefir or sour cream).

  The cream adds a protein element (albeit small) to this cream made of only broccoli and potatoes, and also makes it more delicate. Furthermore, with cream, you can decorate the plate (with lines or dots of cream) thanks to the beautiful contrast of white on green colors (no, I don’t have a photo, I decorated with two rounds of cream when I was already at the table, but I’ll photograph it next time, promise).

  🤗

  

• The whole process just described is not exactly the precise procedure I used, but it results from a meticulous collage work, done by calculating the cooking times (from 2-minute steps at a time) that I carefully controlled (I proceeded throughout the cooking with very short mini-cookings of, indeed, 2 minutes at a time).

  This is one of the tricks I mentioned in the introduction, which I adopted to prevent the emission of odors (unpleasant to the crucifer-haters of this family) from being a source of annoyance. 😅

  So: the total of the 14 minutes dedicated to the first cooking phase + the subsequent 10 minutes after adding the potatoes, in reality, lasted a long time for me (hours!), because after each step of 2 minutes, I followed with a long, very long, resting time (practically the whole thing cooked more at rest than in activity!). Towards the end, I tried to speed up the times by doing a 4-minute step, but it was unfortunate because between the third and fourth minute, the emission occurred, requiring the immediate opening of all the windows in the house…. oooommmm!

  Therefore, if you have the same problem as I do… I recommend not exceeding the limit of 2-3 minutes at a time!

  Another tip: opening the lid (to stir or add the potatoes or broth), it’s better to avoid doing it when the pot is hot, it’s best to wait until the resting time has been extended enough and that the residual steam inside the container has been reduced to a minimum. All of this, naturally, if the aforementioned persons are nearby, otherwise… wait until they have moved away! 😂

  Okay. I joked a bit about it (but not too much, eh! 😄).

  But I want to clarify that the ‘problem’ only arises with the leaves and stalks, in fact, when you cook the broccoli tops, the emission is much less. Also, the tops cook much faster (the leaf ribs and stalks are quite tough), the quick realization of the recipe helps a lot.

  In any case… I wish you all good preparation! and Bon Appetitoooooo!