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Broccoli Stems

  • n

How do you prepare and cook broccoli stems? Any favorite "recipes"?

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  1. I don't cook them; rather, I slice them up and put into our evening salads. Very crunchy and satisfying; if you have a tough stalk, you can easily peel it lightly before slicing.

    1. I shred the stalks in my food processor and use it to make broccoli slaw.

      It's also good cut into 1/8-inch slices, sauteed in olive oil with lots of garlic, and tossed with pasta and grated parmesan.

      1. I have not done this, not really caring much about broccoli, but I would think to achieve the most luscious texture, one would shred them like a carrot or zucchini with a vegetable peeler, and saute (and I really mean saute, over reasonably high heat, jerking the pan a few times, et cet.) quickly for best effect.

        1 Reply
        1. re: Karl S.

          I like em shredded and stir-fried with olive oil, soy sauce, and white balsamic vinegar.

          Also, the broccoli slaw mentioned with carrots, radicchio, and cabbage,

        2. Scrape off the skin, then slice them thinly. They're OK in a stir-fry, or lightly steamed and served with a cheese sauce.

          1. j
            Jeremy Newel

            Peel the stalks, cut into "coins" and stir fry in the Chinese style. See Irene Kuo's excellent book "The Key to Chinese Cooking".

            1. m
              miss kensington

              Yay! So many people just throw them out.

              I never prepare them separately, but almost always include them (peeled and sliced) in whatever recipe I'm making with the broccoli florets. I add them a few minutes before the florets (2-4, depending on the cooking method), as they take a bit longer to cook.

              Especially nice if you like broccoli in your omelettes or scrambled eggs.

              1. Ideal for soup.

                1. Peel the stems. Slice them on a diagonal into thick slices. Blanch them in boiling water for a few minutes then immediate cool them in an ice bath. Toss them in a mixture of sugar, soy, vinegar and sesame oil.

                  1. a

                    Years ago a friend used to make broccoli stem "pickles." I'm vague about the details now--I think she sliced them thinly, tossed with kosher salt and left in a jar to ripen. For how long I don't remember. They were a little sour and quite good. Ring any bells?

                    1. I enjoy broccoli both raw & cooked but who knew they're even better somewhere in the middle? Here's my new favorite way to cook broccoli. Either florets & stems or combination of both. I always use both.
                      Peel & cut stem into bite size pieces, sort of randomly. (This is just a preference on my part. I cut them into bugle-like shapes instead of slices by placing the stem down and cutting at an angle, turning the stem, cutting, turning,... This method of cutting yields random shapes that when cooked, result in a more varied texture, softer in thin parts, crunchier in thick parts. But, I digress)
                      Then, I heat some olive oil (or even better, chicken or bacon grease) over high heat and throw in some garlic slices & salt, then the broccoli pieces not too long after, and sear them, moving the pan frequently and turning the pieces so they get browned nicely. I cover the pan for no longer than 20 seconds or so just to let them steam lightly, but not so much that they cook all the way through. The total cooking time is less than, say, 2 minutes. The broccoli ends up very crunchy, almost like when it's raw but minus the rawness. The broccoli flavor is much more pronounced than when either raw or cooked through.