Poke Stalks, with Butter Sauce
Ingredients
Directions
Prepare
Gather poke stalks when they are 2 inches high and have only a tuft of leaves.
Scrape the stalks and place them in cold, acidulated water.
Tie the stalks in bundles like asparagus.
Cook and serve
Boil water in a saucepan and cook the bundles until tender.
Serve on a napkin with butter or Hollandaise sauce on the side.
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
- Poke stalks
- Provide the tender, edible vegetable that is the main component of the dish.
- Butter or hollandaise sauce
- Adds richness and fat that complements the mild flavour of the cooked stalks.
The step that matters
Cook the bundles until tender. Poke stalks must be cooked fully through, since undercooked stalks stay fibrous and tough. Cooking them in boiling water softens the cell walls, so the texture becomes tender enough to eat.
“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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