The stem roasts extremely well. If you peel it and slice it into medallions. I roast it this way in the same pan with the florets.
this post was submitted on 07 Jul 2024
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Interesting idea, I'll have to try it sometime.
Otherwise broccoli stems are not too versatile.
I just throw them into whatever I'm making that uses the florets (peeled and chopped, ofc), and it's always been fine. Alternatively, try shredding/julienning them (again, peeling first) and throwing them into a fresh batch of coleslaw.
ah, right, i forgot about broccoli slaw. Some grocers even sell bags of it cut into matchsticks.
I just also cook it lol. But nice tip!
- have gotten so used to just chopping the stems up and throwing them in with the rest of the broccoli in whatever I’m cooking at the time that I never thought of other options
- pickling is probably the easiest option – and along the lines of Japanese tsukemono, there’s plenty of quick pickle options
- or really go all out and take on fermentation – chop or shred the stems, add salt and aim for broccoli kraut or broccoli kimchi
Broccoli stem is delicious raw. I just remove the outer fibrous bit and eat it. Dog loves it too.
I came here to say this. I like to peel and eat the stems raw.
I also like to eat kohlrabi raw as a snack which is a similar flavor, which you would expect.
Oh this is a really cool idea of what to do with broccoli stems. Curious how the jalepeno juice will work
I've never had luck pickling broccoli, I confess. I usually slice the stems thin and blanche them then eat them with butter and salt.