Check out my broccoli soup recipe here! • 387g broccoli stems, cut into 28 sticks • 9 pieces bacon, cut into about 3 pieces each, depending on width of stem pieces. Cut the stalks into thin coins (1/8 o 1/4-inches each) Drizzle the coins with olive oil. Peel the carrot and cut into matchsticks using the same method as for the broccoli stem. Cook, stirring, for 1 minute. Spray them on both sides with more of the olive oil. Cook for 30 seconds to a minute more and remove from oil. Trim rough outer edges off of broccoli stems then slice into thin coins. When oil is shiny, add onion and celery and cook, stirring occasionally, until soft and translucent, about 5 minutes. In a bowl, toss them with olive oil, salt, pepper, and garlic powder. Preparation. Throw in the broccoli and stir-fry, tossing constantly, until browned in spots, 3 to 4 minutes. Can be made up to 2 hours ahead. As part of HuffPost's "Reclaim" project, HuffPost Taste will focus on simple ways you can reduce food waste in your own home. All Brassica leaves, flowers, stems, and stalks are edible . Line a baking sheet with parchment paper. Add some salt to the jar and give it a good shake so that the stalks are coated properly. Don't throw out that stem from the broccoli! It's so easy! Cook, stirring occasionally, until softened, 3 minutes. Heat the sesame oil in a large skillet or saute pan over medium high heat. Broccoli stalks taste great, but are often thrown away without a second thought - which is a waste of good food and money. Pulse the blender until the greens resemble rice. Add the onion and garlic and sauté, covered, until tender and translucent, about 6 minutes. Sear the stalks until charred and finish them in the oven (don . Step 2. Make Pureed Soup. Add the garlic and ginger and cook, tossing, about 1 minute more. Pour in 6 cups water and the remaining 1 teaspoon salt. Stir in the brown rice, if using. After cooking up some rice using the stovetop or a rice cooker, chop off the stems as usual and peel the outside layer. 1) Cut florets off broccoli stalks into tiny florets. Broccoli is a favorite stir fry ingredient, but Ree Drummond gives the stems top billing in her Stir-Fried Broccoli Stems recipe. Instructions: Separate the broccoli head into roughly 2 cups of small heads and rough chop the rest of the florets and stalks into 1-inch pieces. 2) Add the broccoli and carrots and toss to combine. Then stack them together and slice again to make matchsticks. Clean and trim broccoli and cut into 2" pieces. The broccoli stalk is the hero of this dish. Broccoli Stalk Slaw One of the best winter salads in Greece is a kind of slaw, called Politiki Salata, made with cabbage, carrots, and dill. Instructions. Sprinkle over the soy sauce and toss. Recipe Broccoli Slaw. Serve with any garnishes. Mix broccoli pieces with olive oil, salt, pepper and other seasonings (except Parmesan cheese), if using. Arrange the broccoli florets and stems in an even layer in the basket or tray of a 5 1/2-quart or larger air fryer. Put the broccoli stem slices in the oven and bake for 35 minutes, or until soft and browned. Use a vegetable peeler to peel away the tough outer layer of the stalks, and then slice the stalks into 1/2-inch pieces. Stir in broccoli florets and cook, stirring often, 4 minutes, or . In a medium-size stockpot, over high heat, warm . 1. Cut them into slightly smaller chunks, then toss them into a blender. Place the florets and stems (7 to 8 cups) in a large bowl. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Submit a Recipe Correction. How to cook broccoli stems. 2. 3. 3 tablespoons grated parmesan cheese (see note) Instructions Preheat oven to 475°F. Simmer until broccoili is still slightly crunchy and add pasta. This vegan recipe and summertime salad is an easy way to use up leftover broccoli stalks and turn them into a healthy, delicious meal. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating. Good use for the content in the stalks. Set aside. By slicing thinly on the diagonal, the coins cook up in just a few . Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Ferment Them. Add the riced broccoli, the scallions, garlic, cilantro stems, salt, and a few grinds of pepper. Sprinkle with garlic powder and top generously with Parmesan cheese. Raw broccoli is even more nutritious than cooked broccoli, and when sliced very thinly, raw broccoli stalks can add fresh crunchy flavour to salads and slaws. Reply. Remove the pan from the heat and stir in the cumin, lime zest, and a squeeze of lime juice. Add the broccoli stalks. Cut the stemmed leaves into chiffonade and massage with a bit of dressing to soften them. Line . 2) Preheat oven to 350 degrees F. Lightly butter your baking dish and set it aside. Cut the broccoli stalks into matchsticks (julienne). Adapted from Shirley Sarvis' Jade Broccoli w/ Pecans appetizer. It uses the most tender yet underappreciated part of the vegetable—the center of the stalks—which is tossed with crunchy celery, spicy radishes, and a simple lemon and olive oil dressing. (Add oil as needed throughout cooking to prevent broccoli from sticking to the pan.) Also grate red pepper and cheddar cheese. In a medium saucepan, cook onion in butter over medium heat until softened. Preheat oven to 375. ). Dave March 4, 2013 at 6:40 pm. Having grown up with a veggie called celtuce, I've come to cherish . Directions. Avoid stem ends that are browning or look dried out. Whole stalks, uncooked. In a medium bowl (or directly on the parchment-lined baking sheet), toss broccoli stalks with olive oil, salt, and pepper, making sure that the broccoli is thoroughly coated and the oil . Cook and stir for 1 minute, until lightly warmed but still bright green. Pour grapeseed oil into a preheated wok or skillet over medium-high heat. Preheat oven to 475°F. Peel the broccoli stalks and trim off the bottom 1/4-inch of stalk. Too often, broccoli stems get dumped in the trash, but their mild flavor and crisp, juicy center make them just as deserving of attention as the florets. Broccoli Stalk Salad. Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water. Use several full broccoli stalks to make a pureed soup. My approach to this broccoli is to cook it slowly in the seasonings so the garlic blends with smoky bacon. Martha Stewart Living, October 2014. 7. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. I re-invent it a bit here, using broccoli stems, too, as a way to use up something that we typically discard but that is both delicious and nutritious. Go to Recipe. 19 / 31. ♥ PRINTA. Cut each stem in half lengthwise, and then again into quarters. I augmented with an extra clove of garlic. 2. Melt the butter in a large pot like a Dutch oven over medium heat. Recipe Description: For a fresh fun salad and a creative way to use an entire broccoli stalk, try this lightly sweet broccoli stalk salad. Here are five tasty recipes that use broccoli stems. —Erin Chilcoat, Central Islip, New York. Gallery. 8 ways with broccoli stalks From pesto to pasta, salads to empanadas, there are so many ways to eat broccoli stalks. The first step to making this salad is to prepare the broccoli stems. Dice peeled stalks and toss them in. Everyone loves cooking with broccoli florets, while all too often the stalks are tossed in the compost bin or fed to the chickens. Cut the apple into matchsticks, add to a separate small bowl and toss with the lemon juice. Heat an air fryer to 390°F to 400°F. Continue with all of the broccoli stems, adding oil as needed. 3) In a large skillet, melt 1 tablespoon butter. Yes, the stem seems tough, but that's just because you haven't peeled it! Broccoli stems are sorely underrated and so neglected in the world of recipes that constantly call for florets and nothing more. Ingredients. Step 3. The stock should almost cover cauliflower; add a little more if needed. Heat oil in a 12-inch nonstick skillet over medium-high heat. Try peeling broccoli stems and discover a crisp, mild, crunchy treat. I slice off the bottom 1/4-inch of the stalk with a knife and use a vegetable . To prepare carpaccio, combine first 4 ingredients. Add garlic and cook for 1 minute more, stirring occasionally. Add a splash of water if the onion starts to catch. Slice broccoli lengthwise into 1/4-inch planks. Bring a large pot of water to boil, add the rice, and boil for 40-45 minutes, or until the rice is tender. Scroll down to the recipe card for the detailed instructions. Broccoli with Garlic, Bacon & Parmesan. Cut the broccoli stalks into 1/4-inch slices. Jan 29, 2019 - Explore Sheldon Nelson's board "Broccoli Stalk & Stem Recipes", followed by 101 people on Pinterest. Add cooked pasta or rice for a main dish. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper. 00:00. First, remove the broccoli florets by cutting them about 1-2 inches below the heads and saving the florets for another recipe (likely you'll have already used them and will just have the stalks left! Peel broccoli stalks and grate them with a box grater. See more ideas about broccoli stalk, recipes, broccoli. 01:29. Instructions. Bake and enjoy! Making a pureed soup is a wonderful way to use up a lot of broccoli stems. Make broccoli stem noodles: chop florets from the stems leaving as much stalk as possible. Drain, return the rice to the pot, cover, and allow the rice to steam for a few minutes while you prepare the broccoli stems. Set the buds aside and chop the remaining stalk into ¼″ slices. Broccoli stalks can be ground and added to dips and curd raita. Whisk in the oils and red pepper flakes, if using. Add broccoli stalk; cook, stirring occasionally, until beginning to turn golden, 3 minutes. Add the milk, salt, and nutmeg and bring to a boil while stirring constantly. Add cut broccoli to garlic and onion. Now spread them on a rimmed baking sheet in a single layer. Grab the broccoli stalks and cut about 1-inch from the bottom of each stalk and discard it. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Melt 3 tablespoons of the butter in a medium saucepan. While bread cooks, chop broccoli stalk into very small pieces (or pulse in food processor). You might like. It's a mystery to us why people chop the florets off of broccoli and then throw out the stems. Make the Soup. In a medium bowl (or directly on the parchment-lined baking sheet), toss broccoli stalks with olive oil, salt, and pepper, making sure that the broccoli is thoroughly coated and the oil and seasonings are evenly distributed. Cook on a medium heat until soft. Heat oil in a large pot over medium heat; cook leeks and shallots, with a pinch of sea salt until soft, about 5 to 7 minutes. 6 broccoli stems (from 3 pounds broccoli, florets reserved for another use), peeled and finely julienned (3 cups) 3 to 4 ribs celery, finely julienned (1 cup) 1 granny smith apple, cored and finely julienned (2 cups) First, slice the broccoli florets off the stalk. Parmesan Roasted Broccoli Stalks - Two Healthy Kitchens tip twohealthykitchens.com. Highlight them in a simple raw salad. The entire stalk is edible, however the very end where the broccoli stem was cut from the plant is usually hard. Heat oil in a medium sized pot over medium heat. All you have to do is cut the broccoli stems lengthwise and place them in a jar. Place stalk/stem (s) on spiralizer and spiralize into noodles. Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Parmesan Roasted Broccoli Stalks - Two Healthy Kitchens tip twohealthykitchens.com. Broccoli stalks: The broccoli I get here are usually big, so I used green parts to stir fry and make this dip with stalks.And these broccoli stalks are as nutritious as the green part of the broccoli. Add cream if you want cream of broccoli soup. Vegan broccoli stem fries Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Remove roasted broccoli stalks from the oven and sprinkle with salt, pepper, garlic powder and Parmesan cheese . If you are new to using broccoli stalks, this is a great gateway recipe. Cook, stirring occasionally, until softened, 3 minutes. Wait! Slice stems into thin medallions. Combine broccoli planks, 3 tablespoons juice, and 1/4 teaspoon salt. Reheat soup and add pepper. Shaved Parmigiano adds just the right touch of richness. Add stems and broth, cover and continue cooking until broccoli is soft (about 25 minutes) Puree in batches in blender, return to pan and stir in cream. turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper. The fluffy little florets—the buds at the top of the stalk that pick up texture and absorb flavors and seasoning . Next, trim off any tough, woody parts of the stalk. 3 tablespoons grated parmesan cheese (see note) Instructions Preheat oven to 475°F. Peel the stalk and slice into 1/4-inch slices. Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Megan: I didn't cook the broccoli stems, but other recipes for similar pesto call for blanching the broccoli stems…! Peel and slice 3 broccoli stalks into 2 x 1 x 1-inch rectangles, squaring off their sides. Both the broccoli with the large leaves pictured and common broccoli are both Brassica oleracea, and using the scientific name can reveal plenty of other common garden plants with different edible parts.The Brassicas are a genus of plants that include many different edibles we enjoy, from collard greens (Brassica oleracea var . Steps: Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. You want really small florets for this recipe, so cut away as much of the stalk as you can. First, slice the stem into thin planks. Add the cauliflower and vegetable stock to the leeks. When prepared correctly, broccoli stems can be made into a delicious and savory vegetable dish. Toss the broccoli stem slices with olive oil, then put them on a baking sheet in a single layer. Peel the broccoli stems to completely remove the tough outer edge. Measure out 4-5 tablespoons, set aside. When ready to serve, divide the broccoli on plates. Plus, the stems are just as tasty as the tops . That's a shame, because stems have a charm all their own. Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Chop up the stalks and cook it with broth, any other vegetables you want (like onions or garlic) and seasonings, then puree with a hand blender. Directions • heat oven to 425F and line a rimmed baking sheet with foil • wrap each broccoli with a piece of bacon, place seam side down on the pan These roasted broccoli stalks from Healthy Recipes Blogs have an irresistibly buttery, creamy flavour that will have you wondering why you ever considered throwing them away. Line a baking sheet with parchment paper. Season the heads and stalks with the salt and red pepper flakes. Trim the stems where they meet the broccoli leaves. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. I've made a video of this recipe, which you can view here . If using avocado, pit and thinly slice, then divide on top of broccoli. Add minced garlic; sauté until just fragrant. Blending your broccoli stems into rice is an excellent way to disguise them. Here are a few tips to put those neglected stalks to good use. Composting broccoli is definitely good for the soil, and your flock can benefit a lot from a few stalks, but you'll be depriving yourself of n . Whisk in the flour until smooth. Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl. In fact, the florets aren't used at all, meaning you can save them for another meal. Advertisement. You can make this dip with broccoli florets, cauliflower florets, and cauliflower stalks as well. You don't need a recipe to do the same old side dish over and over again, but there's much more to broccoli recipes these days. Garnish with the cilantro, if using, and the sesame seeds. Sprinkle with Parmesan cheese and serve hot. Toss the broccoli stem fries with olive oil in a bowl, then coat in Parm. Look for broccoli heads with fresh-cut stems. I use as a side dish when I have used fresh broccoli florets for other recipes and hate to discard perfectly wonderful broccoli stalks. Make teriyaki sauce: whisk together all ingredients in a small bowl. Preheat oven to 400 degrees F (200 degrees C). Cut broccoli florets from the stalk. Broccoli stalks don't tend to feature highly in recipe books. It's a waste of good food and good money. Roast at 375 for 20-30 minutes, stirring once, until tender. Cut broccoli stem from the florets. One of my favorite ways to use them is raw in a simple salad. Set up a breading station with three bowls: one with the flour, the second with the almond milk and the third with the breadcrumbs. This crisp, refreshing salad highlights what an unexpected pleasure uncooked broccoli can bring to the table. Season to taste and serve. Broccoli stems might not be the main attraction when you buy a head of broccoli at the grocery store, but they're actually delicious in their own right. Don't throw out your broccoli stems! A Recipe for Beef and Broccoli Stalks With Oyster Sauce Chef Jonathan Wu of Manhattan's Fung Tu shares a recipe for a flavorful stir-fry of flank steak and succulent broccoli stalks Step 1. Line a baking sheet with parchment paper. About The Recipe. Peel the hard, woody exteriors of the broccoli stems. In a medium bowl (or directly on the parchment-lined baking sheet), toss broccoli stalks with olive oil, salt, and pepper, making sure that the broccoli is thoroughly coated and the oil . These broccoli "chips" couldn't be easier to make: Peel the rough parts off of broccoli stems. Use your hands to break the florets into little pieces, and measure 2 cups. Stir in broccoli stems and cook, stirring often, 5 minutes, or until browned in places. Rub the heads of broccoli with the cut side of the garlic clove. Most broccoli recipes call for only the florets, but the stalks are just as delicious and good for you. Stir until melted, then cover with a lid. Spray a 13″x9″ pan with olive oil spray. 1️⃣ Step One: Slice the broccoli stalks. 1) In a large bowl, whisk the soy sauce, vinegar, and sugar until the sugar is dissolved. The best thing about using broccoli stems for broth is that you can make use of the entire stem, including the tough outer layer. Stop wasting your stalks. These recipes highlight the differences in texture and flavor of two parts of the same vegetable. Broccoli stalks can be fermented to make pickles. Here are the basic steps: 1. First, wash the broccoli and cut the florets from the stalks (save and roast them!). Cut into "French fry" shapes and set aside. A few simple ingredients make ordinary broccoli irresistible. Broccoli stems often play second fiddle to the more popular crowns, and are sometimes even shunned altogether. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp. Makes 2-4 side dish servings. Check out these 3, easy, delicious broccoli stem recipes: broccoli chips, broccoli rice, and broccoli noodles. In a large pot over medium heat, melt the butter or warm the oil. Preheat the oven to 400°F. Take it from me: These broccoli chips are addictive. Arrange broccoli planks and avocado slices on 6 plates; sprinkle with basil mixture. Broccoli stems are most often tossed in the garbage without any thought. Cut the hard bottom, usually 1 inch from the bottom of the stem (and save to use in a food scrap broth!). To make a broccoli soup using leftover broccoli stems, simply chop up the stems, sauté them in olive oil along with . Line a baking sheet with parchment paper. Your first step is to season the broccoli stalks. The stalks and leaves of broccoli and cauliflower are great in salads. So never throw this away. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes, and toss to combine. Salad. 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The olive oil in a 12-inch nonstick skillet over medium-high heat 12-inch nonstick skillet medium-high!: //allfoodsrecipes.com/sicilian-drowned-broccoli/ '' > broccoli stalks with Lemon Recipe - Cookie and Kate < /a > the stalks thin. Cook for 1 minute more, stirring occasionally, until broccoli is a waste of good food and money! Milk, salt, pepper, and measure 2 cups fact, the florets off of broccoli soup stir... Broccoli chips, broccoli, season with salt, pepper and other seasonings ( except Parmesan cheese ( see )! Broccoli stalk and pecorino crostini | recipes | WW USA < /a > Instructions stock to the.! As for the detailed Instructions along with to us why people chop the florets off of broccoli and and! Add broccoli stalk ; cook, tossing, about 6 minutes 1/4-inch of the stalk that pick texture.
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