Made some recipes with broccoli florets ... and the stems were left over ... Raw broccoli - especially the stems - tastes like kohlrabi, very fine and a bit hot

Peel the stalks a little until the light core is exposed, cut / slice into very fine slices or sticks. Mix the yoghurt and quark, add the finely chopped garlic (may be plenty) and season with salt and pepper. Mix in the broccoli and stir in a little olive oil. Finished. Pour into a tightly closable vessel and let it steep for at least 30 minutes. When you open the lid ...

Dip or side dish to potatoes of all kinds or spread or, or ...