Can I roast the broccoli stalks?
Um. I've never posted here before. I'm hoping I'm doing this right.
Anyway, I've fallen in love with roasting my veggies. I really love broccolini roasted, but I can only actually get broccolini from a supermarket that I can't get to easily on my own. (2 buses and a 1/4 mile walk in snow, plus 1 bus is horribly slow just for 1 veggie? no thank you.)
I was looking up some tips on how to roast broccoli, but I noticed they only use the florets. Is there a reason for that? Are the stalks really bitter or something? I've personally never cooked with fresh broccoli yet.
I greatly prefer the stalks when I roast broccolini.
Feel free to let me know of any other veggies you enjoy roasted. :O I'm trying to expand my veggie taste palette.
I roast the stalks all the time. I generally peel the tough outer skin first, then slice into medallions. I think it's a very North American thing (though not so much a chowhound thing) to only use the florets. But I grew up with my mom using the stalks in stir fries, so I just naturally assumed that everyone ate them. :o)
Roasted root vegetables is one of my staple winter foods: diced carrots, parsnips, turnips, onions, potatoes, whatever I have tossed with olive oil and roasted. I also like to roast cauliflower before mashing it and making it into a sorta-Indian flatbread.
Re broccoli stalks: I was surprised when I found out that some people didn't think they were edible and apparently discarded them!
Yes you can roast the stalks and I agree with peeling them first.
I loke to roast cauliflower tossed in olive oil with grape tomato. The tomatoes burst and make "sauce". Serve with lots of grated Parmesan cheese.