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Boiled Alexanders

  • 450g Alexanders stems
  • 3 tablespoons salted butter
  • salt and pepper, to taste
  • Trim the stems and remove any fibrous skin from the outside (treat similarly to celery). Roughly chop into bite-sized pieces.
  • Bring a saucepan of water to the boil then add the Alexanders stems. Boil for 3 to 4 minutes until just tender, but still with a little crunch. Drain.
  • Toss the Alexanders in butter and season to taste. Serve immediately.