- 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
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.
I just also cook it lol. But nice tip!
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.