Broccoli Stalk Pringle-Style Fries with Duo Dips

Preparing the pan Put in a frying pan some oil and start heating it

Preparing the Broccoli Stalks Peel the broccoli stalks and slice them thinly to mimic the shape of Pringles. Aim for a uniform thickness to ensure even baking.

Coating the Stalks In a bowl, toss the sliced broccoli stalks with olive oil, garlic powder, salt, and pepper until evenly coated.

Drying the slices Put the slices on some paper and wait them to dry

Frying Throw the slices in the oil and wait for around 1 minute

Making the Ketchup While the fries bake, prepare the ketchup by combining crushed tomatoes, white vinegar, brown sugar, onion powder, garlic powder, and salt in a saucepan over medium heat.

Simmering the Ketchup Simmer the ketchup mixture for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld. Adjust seasoning to taste.

Making the Mayonnaise For the mayonnaise, whisk together egg yolk, Dijon mustard, and white vinegar in a bowl. Gradually add the vegetable oil in a steady stream, whisking continuously until the mixture emulsifies and becomes thick and creamy. Season with salt and pepper.

Serving Allow the fries, ketchup, and mayonnaise to cool to room temperature before serving. Arrange the broccoli stalk fries on a plate with small bowls of ketchup and mayonnaise for dipping.