We'll confess to throwing broccoli stalks in the garbage can every now and then. The florets are so appealing, and the stalks take longer to cook. (Excuses, excuses, we know.) Many of you make a habit of eating them, which is great, and we're coming around. In fact, we threw some in a frittata last night. Get more ideas, below...
Beyond the fact that we'd like to waste less food, broccoli stalks are delicious and healthy. They also don't seem to give off the same odor that florets do while they cook. Here are some of our best ideas for making use of them:
• Toss them in a frittata. We can attest to this being good because we made one last night. We sliced the stalks into thin discs and tossed them in the pan with leeks and potatoes, then dotted the frittata with goat cheese before putting it in the oven.
• Use them for vegetable stock. Emily's tip on saving scraps for stock is a great one. You can throw all kinds of misfit vegetable pieces in that pot.
• Purée them. We know most of you are familiar with this Velvety Broccoli and Feta Pasta, since it's a very popular recipe. Stalks would work just as well as florets, although the color may be a paler green. We also think steamed, puréed stalks blended with cheese would make a great spread on bruschetta or even a sandwich.
• Shred them into a salad or coleslaw. We love raw broccoli florets tossed in a sweet and spicy slaw. Stalks are a bit tougher, but if you slice them into matchsticks or grate them on a box grater, we think they'd work well.
• Treat them like carrots or peppers. The flavor of broccoli stalks really is pretty mild, so you can toss them into soups, stir fries, and pastas without feeling like you're overwhelming the dish with the taste of broccoli. And they hold their shape. Try cutting them into chunks and roasting them in the oven as a quick side dish.
Any other ideas?
Related: How To Steam Broccoli in the Microwave
(Image: Flickr member Rick Harris, licensed under Creative Commons)
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Cut them into coins, roast them with salt and pepper and eat them like popcorn. I love eating roasted veggies out of hand.
Off topic, but how come I can post in The Kitchn but keep getting Error 500s elsewhere?
I just chop them up and cook them a little longer than the florets. But I've bought packaged broccoli slaw (shredded stems) and really liked it for salads and stir-fries.
IMO they make the best cream of broccoli soup. I'd be leery of adding them to a stock, though, because I don't like the way it tastes when you cook it too long.
I love broccoli stalks raw. Good crunch and a sweeter taste.
Seriously, just eat them. I think they hold up better in a stir fry, and they take only slightly longer to cook than the florets if you peel them first. I have a hippie friend, who had a hippie friend, who coined the term "broccoli hearts" to describe this delicacy.
Seconding roasted with a little oil, salt and pepper, but I also steam them and feed them to my dog. She loves them!
I actually prefer the stalks to the florets. Like Tiamat, I like them sliced into coins and roasted.
Yay Julie! Me too! I separate the stalks from the florets... my huz eats the florets and I eat the stalks.
... and Cakekick... I'm going to call them "broccoli hearts" from now on. Thanks!
My grandmother would be so happy to see this post! She used to peel and slice them and snack on them while the rest of dinner was cooking. I add them to pasta, soups, stir fry, and roasted veggies. Actually, we have some in the freezer waiting to be used right now!
http://www.wellfednutrition.com
Peeled and sliced into "broccoli stars", I find they cook in the same time as the florets.
yep. much better when peeled.
i sometimes pickle them with carrots. just a little salt, sugar and rice vinegar.
They really are my favorite part of the broccoli. Peel them, slice off the woody part at the bottom and add to stirfry!
Stalk lovers unite! (Apparently.) I'm with rosebud, I love broccoli stalks raw, don't even need to peel them. They're the best part.
Peel, slice, steam them, chill and make a salad with vinaigrette and blue cheese. Yum.
My favorite is stolen from Jaques Pepin: Trim outer edges and cut into quarter-inch pieces. Throw into a cast iron skillet with 4 slices of bacon cut into 1-inch pieces. Cook on high until bacon is done, stirring and scraping browned bits from the bottom. MMMMM!
wellfed1 - My Mom did the same! I grew up thinking the stalk was the "cherished" part. SO I'm hoppin on the cakekick train, and re-naming them in my kitchen (my wife no likey, so more for me - not too disappointed about that).
they are my favorite too! i actually never eat the florets - just eat the plain steamed stalks...ever since i was a kid.
Broccoli stalks are too overpowering to be put in vegetable stock. It's right on the list of vegetables to avoid in Emily's stock post.
Chinese stir-fry. I prefer them over the "trees"
As amandalaird noted, cruciferous vegetables like broccoli and cabbage shouldn't go into stock, unless you're just using it to make, say broccoli soup, and using it right away.
But I'm going to try DianneS' recipe as soon as possible!
How about composting them?
They're great for making soup. Cook with vegetable stock and white beans, garlic then puree. Yum!
I love this post. I've gotten heaps of ideas for something I never knew what to do with before. Eating the stalk instead of chucking it is thrifty and better for the earth, so thanks!
One of my favorite sandwiches consists of lightly toasted bread, hummus, sliced tomato, and broccoli slaw. I have even served them open-faced on little french bread toasts for appetizers!