Broccoli stem lovers: What are your cutting and trimming tricks (knife, mandolin, processor, grater) to produce your favorite uses for this beloved stem?
- FoodFuser Sep 11, 2009 04:58 PM
Seems to me that the main reason that the stem is under-utilized is that it's tricky to cut.
Consider the tough cuticled exterior, and the numerous leaf bases to trim (or not), lots of folks just throw it away rather than do the work to get to the treasure of the stem.
So, what cutting techniques do you use?
My mom would love you! As poor immigrants, when I was a child, my mom made me use every little bit of all of the broccoli, but I could never appreciate the underwhelming flavor of the stems.
They peel very easily by making a small incision at the base of the peel and then just peel it up with the small utility knife (like a banana peel) toward the florets until it just tears off (or you can just cut it off wherever you feel like it's reasonably thin). Then slice it thinly on the diagonal so it stir fries quickly (and we always use a little water in our stir fries for the harder veggies such as carrots, broccoli, kohl rabi, etc.).
I love broccoli stems. Wish sometimes there were more stem!
I too use a knife and just get rid of the tough outer layer. Then cut it into matchsticks, dropped into a bowl with a little salt and slotted into the fridge for an afternoon of sitting.
it's delicious and so refreshing as a side dish or snack!