Poke Stalks
Ingredients
Directions
Prepare
Wash the poke shoots thoroughly in cold water for 1 hour.
Tie the shoots in bundles like asparagus.
Cook
Place them in a kettle of boiling water and add salt.
Boil for 45 minutes.
Drain and place on buttered toast with the heads all facing the same way.
Cover with drawn butter and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Young poke shoots
- Provide the tender vegetable that is the main component of the dish.
- Buttered toast
- Serves as a base that holds the shoots and soaks up the butter.
- Drawn butter
- Adds richness and moisture over the cooked shoots.
The step that matters
Boil for 45 minutes. The shoots must be cooked through for the texture to become tender; stopping early leaves them fibrous, while the full time in boiling water softens the tissue evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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