Try adding cheese to your pureed floret-and-stem mixture to create this kid-friendly Broccoli-Cheddar Soup. Shave it with a veggie peeler and start to create deliciousness! Step 4: Make soup Make broccoli soup with both the florets and the stalk or just the stalk. Broccoli stalks are as nutritious as the broccoli florets. It uses the florets and stalks of both broccoli and cauliflower to make a nourishing bowl of soup. The recipe suggests pairing the pesto with pasta, but we bet it would be excellent slathered on crostini, pizza or veggie sandwiches. Roast at 375 for 20-30 minutes, stirring once, until tender. My husband really dislikes lentils and I love them, so it’s a … Broccoli florets get all the glory — they're even called the crown — but don't toss those stems! Broccoli stalks can be added to vegetable stock, soups, salads or eaten raw. Peel the broccoli stalks with the vegetable peeler (just remove the tough outer layer of the broccoli stems). Avoid stem ends that are browning or look dried out. Scallions, lettuce and celery will regrow with a bit of water and patience. When not writing, she can be found huddled in the corner of a cosy cafe with a good book, caffeine and her own thoughts for company. Broccoli and red onion salad with parsley vinaigrette This is a great salad to make in winter when other salad vegetables are out of season. Follow these simple steps to keep extra florets bright green and ready-to-eat for many meals to come. About Sakshita KhoslaSakshita loves the finer things in life including food, books and coffee, and is motivated by self-indulgence and her love for words. Buying: Broccoli is a member of the cabbage family, and it comes in a variety of colours such as dark green and purplish-green. Damaris Phillips uses diced broccoli, plus asparagus, peas and green onions, to add texture and color to her creamy Southern Risotto. Or add the stalks to a vegetable soup recipe. Web Shred to make slaw or add to salads. Things to Do with Broccoli Stalks - Creative and delicious ways to use broccoli stalks. Pulsing tender broccoli stems and raw florets with basil, walnuts, garlic and olive oil bolsters this Broccoli-Walnut Pesto with extra nutrition. You can peel them, dip in egg wash and then breadcrumbs and fry: really good vegetable chips For a broccoli and cheese soup, I use Gordon Ramsey's recipe + 1/2 cup shredded cheddar cheese, peel the stems first, and chop very finely, it helps the stalks cook faster. The crumbled bacon garnish doesn’t hurt either. To make a broccoli soup using leftover broccoli stems, simply chop up the stems, sauté them in olive oil along with other chopped vegetables such as onions, add … Put the broccoli stem slices in the oven and bake for 35 minutes, or until soft and browned. By slicing thinly on the diagonal, the coins cook up in just a few minutes and are primed for absorbing aromatics like ginger and garlic before getting sluiced with soy sauce. When I ran a BIG kitchen, we’d use the broccoli florets for the salad bar and side dishes, but the stalks were discarded. How to Use Your Produce Before It Goes Bad, Sign up for the Food Network Favorites Newsletter Privacy Policy. You can put broccoli stalks in soups, salads or stir-fry them. Added along with the florets, the stems make this type of soup heartier and more sustaining than usual. Jeff Mauro transforms humble stems into an irresistible snack with his Parmesan Crusted Broccoli Stem Fries. I always do this when cooking broccoli so as to not waste any of it. Peel the broccoli stalks with a vegetable peeler. I reserve a few florets for garnish. Toss the broccoli stem slices with olive oil, then put them on a baking sheet in a single layer. Spread the broccoli stems on the prepared baking sheet in a single layer. The next time you buy broccoli, plan to use the stalks as well as the florets. Proving that broccoli stems are the cream of the crop are these takes on creamy slaws. I also have to say that I’m so envious they Kyle loves lentil soup. Slice or shred the peeled stems to use in your favorite recipes. It's time for the stalks to take crowning glory. Stir-fry the broccoli with other firm vegetables, like carrots, in a stir-fry dish. I try to use it if I can but never knew all of the awesome stuff you can do with it. They also add a bit of a soft crunch. They are the unsung hero of the broccoli stalk, bringing an earthy sweetness to soups, casseroles and grain bowls, not to mention fantastic crunch to salads, slaws and stir fries. Simply slice, toss with olive oil and a flurry of Parmesan and bake until golden. I didn’t even realize what veggie they were because they tasted so different from the florets. Peeling the Broccoli Stalks. Many of you make a habit of eating them, which is great, and we’re coming around. Making a pureed soup is a wonderful way to use up a lot of broccoli stems. Move over, cauliflower rice. Recipe Broccoli Slaw. Puree soup with an immersion blender or in batches in a blender. Broccoli stalks can also make a great addition to a broccoli-cheese soup. She pairs them with carrots and sweet-tart Granny Smith apples, then pulls it all together with a Dijon dressing. If you roasted broccoli earlier in the week and have some stalks to use up, this is a great place to do it. Thanks to their sturdy structure, the stems hold their shape without turning mushy. I went with soup for the cauliflower and froze it, roasted some broccoli stalks and froze them to add to stir-fry/pasta sauce another time, and saved some for coleslaw. (Excuses, excuses, we know.) italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. I do love the idea of freezing it to use for later. When paired with potatoes and cheese, broccoli earns its place in this luxurious Creamy Broccoli Stem Gratin (pictured). 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While some opt to use the broccoli stalks in stir fry dishes, others said they prefer to add the vegetables pieces in soups, stews, casseroles and even in risotto meals. Get two heads of broccoli. In a bowl, toss the broccoli stalks with olive oil, salt, pepper, and garlic powder. Guy Fieri’s Creamy Broccoli Fennel Slaw combines julienned stems with fennel, carrot and cabbage in a bright slaw that’s destined to be in heavy rotation all summer. If you’re stir-frying, you can add the stalks at the beginning of the stir-fry, with other harder to cook veggies, like carrots. Break out your food processor to transport stems to previously uncharted territory. Ellie Krieger shreds tender stalks to give her lightened-up Creamy Broccoli Slaw a nutritional boost, playing their sweetness off of shredded carrots and binding it all together with a Greek yogurt-based dressing. Cut off tough outer layer and cook the inner section. Broccoli stalks are low in calories and high in fibre. Broccoli (Brassica oleracea var. Broccoli stalks can be cooked with the … Sprinkle with Parmesan cheese and serve hot. Mince and saute up with other veggies to make fried “rice”. Slice each broccoli stalk into small, ¼-inch medallions and add them to a wok. But, I bet broccoli stock would be amazing in crock pots. Rescue those languishing celery stalks, rogue carrots and broccoli stems. The broccoli stalks are also great in a stir fry. We’ll confess to throwing broccoli stalks in the garbage can every now and then. Limp stalks are a sign of poor quality and woody stems a sign of over-maturity. I just posted a crock pot recipe, check it out on the FB thread when you get a chance. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes. Keep your bell peppers, jalapenos and poblanos for longer with these freezer tips. Then simply chop up the inner part and cook it as you would cook the florets. Makes 2-4 side dish servings. ‘Fabulous in soup, pasta sauce and done in strips with dip,’ another mum said. The stems are generally pretty tender up near the florets, but I definitely like to peel away the outer layer where it gets thicker and tougher, further down near the base of each broccoli stalk. Cut the stemmed leaves into chiffonade and massage with a bit of dressing to soften them. Here are some other ideas of what to do with broccoli stalks: Preserve those extra bunches of green onions for soups, sauces and savory baked goods to come. I thought we could make a broccoli soup from ONLY stalks, but it was a terrible disaster. "Leaf" through these storage tips for crisper greens. 2. Kohlrabi is good both raw and cooked, with a mild flavor and a crisp, juicy center—and the same goes for broccoli stems. My answer: eat the stems! Make Pureed Soup. 5. I’ve always felt guilty for throwing out broccoli stock. A post shared by Disco Sopa Chile (@discosopachile) on Aug 15, 2017 at 9:03am PDT, A post shared by Autumn Boyle (@lectinfreemama) on Feb 22, 2018 at 2:52pm PST, A post shared by Lynnie Stein (@lynniestein) on Sep 19, 2017 at 3:31pm PDT. Always check the stalks or stems for any worms, cuts etc before stocking them in the refrigerator. 7 Ways to Use Broccoli Stalks: 1. Sauté the broccoli stems. Add the broccoli, potato, stock and salt. It helps to think of them like kohlrabi, which is nothing if not a large, bulbous stem of broccoli. If you are new to using broccoli stalks… Roast until golden brown, about 10 … Try peeling broccoli stems and discover a crisp, mild, crunchy treat. Food Network Kitchen's Stem-to-Stalk Recipe for One-Off Recipes, as seen on Food Network. If you are making a soup, you can just wash the stalks, … (Plus fussy husband and 5 year old mean they often get left on the side of the plate if I do this!) Now slice them widthwise into bite-sized pieces; do it on an angle (“on the bias,” a shithead chef would say) for a more restaurant-y look, if you want. Just trim the ends and use a vegetable peeler or paring knife to peel the tough outer later, which can have a woody texture. Keep it that crown fresher for longer with these storage tips. Cook Them With The Florets. While some opt to use the broccoli stalks in stir fry dishes, others said they prefer to add the vegetables pieces in soups, stews, casseroles and even in risotto meals. Mix broccoli, butter, flour, milk, water, onion powder, and salt for a quick and easy soup. Broccoli is a favorite stir fry ingredient, but Ree Drummond gives the stems top billing in her Stir-Fried Broccoli Stems recipe. I usually steam them. Broccoli stems provide a neutral canvas for riffing on salads and slaws. The florets are so appealing, and the stalks take longer to cook.