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What can I do with a lot of broccoli stems?

post #1 of 9
9/11/06 at 3:03pm
Thread Starter 
I have quite a few fresh broccoli stems. They're all cleaned and peeled and ready to be prepared. Does anyone have any ideas? I would hate to toss them in the compost bin.
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post #2 of 9
9/11/06 at 3:09pm
pureed cream of broccoli soup?
if you're talking about home food, not restaurant, you can use them like any broccoli - try this: cut in pieces, sautee with olive oil and lots of garlic and a little hot pepper till soft (not crispy, in this case). Cook short pasta (rigatoni, penne, etc) and then drain and mix with the broccoli - very tasty.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 9
9/11/06 at 3:19pm
I actually like the stems better than the florets. Treated as above would be good.

You can also use them slivered and uncooked for a slaw.

Phil
more than taste fine
me eat it all the time
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post #4 of 9
9/11/06 at 4:58pm
Yumm!! What kind of olive oil is the tastiest to use? I have been told that extra virgin oil is the best, is this true. Thank!
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post #5 of 9
9/11/06 at 6:54pm
I find Broccoli stems make very fine compost !:crazy:
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post #6 of 9
9/11/06 at 7:02pm
In one hotel restaurant I worked, we used to cook them, puree, mix with cream and eggs, make a veggie terrine with other veggie scraps. We served this as the "veg 'o' day" or on its own as an appetizer.
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post #7 of 9
9/11/06 at 11:08pm
IMAsensation- yes, extra virgin has all the flavor, it's simply pressed olive juice. If you can find the unfiltered kind, it doesn't look as nice but tastes even better (and is often cheaper, at least here)
Other olive oil is produced chemically - they grind the olives and then wash the oil out chemically - which leaves chemical traces, which can't be good for you, and which takes out all the best flavor.

phatch - i'm with you. I was really surprised when i was in the states last and saw broccoli without the stems in the supermarket. The stems have a nice texture (if peeled) and it's such a waste to throw them out.

forgot to say, for the pasta recipe, they should cook VERY slowly, and sort of melt, that is become soft, and also forgot to say you can do it with the whole broccolo or with cauliflower or broccoflower or even zucchine
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 9
9/12/06 at 6:18pm

Broccoli Stems

Peel them, then shred them for broccoli slaw. Add shredded carrot, onion, red pepper, red cabbage, etc. for color and flavor accent.
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post #9 of 9
9/13/06 at 9:09pm
Stir-fry chinese style with other vegetables like cauliflower and carrots. I have the recipe in my website.
Visit my site on home-cooked Asian recipes!

http://deliciousasianfood.com
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