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Broccoli stems.

Recently saw an old Ken Hom video where he roughly peeled and sliced the 3 inch or so bit below the florets and added it to a stir fry. Well I must tell you that this tastes great, an unexpected peppery/radishy flavour which I also sometimes add to salads or just nibble raw.No longer will I begrudge paying for that extra bit. Try it.

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  1. I heartily agree!!! I think it the best part of broccoli! Sometimes, it's just for the cook!

    1. try making broccoli soup with the stems - not all the way down, though- chix broth, peeled stems, a bit of fresh thyme if you have it.
      Puree at end or put through a food mill and add some florets to broth and cook until al dente. Great with a few good croutons.

      1 Reply
      1. re: Nonny

        I have a recipe for broccoli stems. Stems are stir fried. Soy sauce and 1/2c of chicken soup is added. The other half of the broth is cooled and mixed with cornstarch and then added to the broccoli to thicken. Sliced water chesnuts are also added.

      2. the stems make great dog training rewards. our dogs like broccoli stems almost as much as asparagus tails.

        1 Reply
        1. re: silverhawk

          I also use broccoli stems and asparagus tails for my dogs! They LOVE them! Also cauliflower stews, and lettuce cores! Though we arm wrestle over the sugar snap peas!

        2. Broccoli stems are great and under-rated. I don't actually like the mouthfeel of the florets very much, and would rather eat the stems. Such a waste when people throw them away.

          1 Reply
          1. re: Karen_Schaffer

            My SO is like this, so he gets the stems.

          2. My latest favorite way to enjoy them is sliced and dipped into hummus.

            2 Replies
            1. re: Val

              They are great in Cole slaw

              1. re: mmalmad

                2nd the coleslaw. Mann's sells a broccoli slaw http://www.broccoli.com/broc_cole.html (same company that sells florets ...smart use of what would otherwise be cast offs) ever since I saw this I've been adding it to my own.

            2. I've always preferred the taste and crunch of the stems. I could never understand why ppl only eat the tops.

              1. i saw jacques pepin make a nice salad of broccoli stems once on tv. i love the stems, sometimes i peel them. great in a salad or slaw or to munch on/dip

                1. When I worked for an agricultural company, the farm workers laughed about how people pay more for the crowns when the stems are the best part. The crowns are all exposed to the air and dry out whereas you can peel the stalk and a get juicy stem.

                  1. These are all good suggestions. At Spago (the old one on Horn Ave) many years ago I had pureed stems and they were wonderful. I came close to duplicating the product at home with stems, a little melted butter and seasoning. It makes a great side dish and is delicious when it mixes into your mashed potatoes.

                    1. I love broccoli stems, too. So delicious. Also, cauliflower stem, the piece you cut the florets off of. Sometimes I chop both broccoli stems and cauliflower stem together for a stir-fry or veg dish.

                      1. i am shocked to hear that people actually throw out the stems! i LOVE them! i like to make a mild "pickle" of the stems... a little bit of rice vinegar (diluted so it isn't too sour), sugar, sesame oil, soy sauce... mmmmmm!