½ cup Quick Pickled Stems and Cores, minced (recipe below)
½ cup Parsley Stem Pesto (recipe below)
½ cup room temperature sweet butter, whipped
4 small slices of toasted black bread
Combine whipped butter and parsley stem pesto. Spread a dollop of pesto butter onto toast. Top butter with a generous scoop of minced pickled vegetables. Top with a sprinkle of sea salt.
Quick Pickled Stems and Cores
½ pound cauliflower cores
½ pound peeled broccoli stems
½ pound parsley stems
2 cup cider vinegar
1 cup water
1 cup sugar
Bring liquids, sugar and salt to a boil, set aside. Mince all vegetables, and place in a nonreactive (such glass or stainless steal) container. While pickling liquid is still hot, poor over vegetables and chill overnight in the refrigerator. Next day, drain from brine. Reserve brine for next batch of pickles.
Parsley Stem Pesto
½ pound parsley stems, roughly chopped
1 tablespoon grated parmesan cheese
¼ olive oil
Zest of one lemon
Freshly Cracked Black Pepper
Pulse stems in food processor with cheese and oil until smooth. Season with salt, fresh cracked pepper and lemon zest.