In message , Stephen
Wolstenholme writes
On Tue, 28 Apr 2009 12:10:37 +0100, K wrote:

The water they've cooked in can be used as the basis for soup together
with the bottom inches. If I feel I have time, I peel the bottom inches
that I've cut off (usually after cooking, so the taste from the peel has
already gone into the water) and the middles can stay in the soup.
Otherwise, I simply discard these pieces after cooking.

I tried deep frying the bottom inches once. Most turned into a chip
like crispy but some of them were still too tough to eat.

Steve

As an alternative to steaming they are nice baked/roasted.

Lay in a dish, a bit of butter, or drizzle of olive oil and stick in
the oven for a bit.
--
Chris French