Any brilliant ideas for broccoli stems? I have quite a few of them, and I usually make soup,
- Thread starter joe
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Could you hide them in here - with some florets? Shaved broccoli parmesan salad
I haven't tried this yet but it looked good.
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Shaved Broccoli Parmesan Salad with Lemon Mustard Dressing
Healthy, unique and season-less, this delicious salad pairs perfectly with sandwiches, wraps and soups. It's also wonderful for parties and potlucks!
Author: Chris Scheuer
Recipe type: Salad
Serves: 6-8
Ingredients
•¾ cup roughly chopped walnuts
•1 teaspoon extra virgin olive oil
•½ teaspoon kosher salt
•¾ cup golden raisins
•¾ cup chopped dates, about 3 ounces
•golden raisins
•3 tablespoons fresh lemon juice
•2 medium cloves garlic
•½ teaspoon salt
•1 pound broccoli crowns
•1 small red onion, peeled
•1 tablespoon Dijon mustard
•2 teaspoons grainy mustard
•½ teaspoon honey
•½ cup extra virgin olive oil
•¼ teaspoon freshly ground black pepper
•3-ounce piece Parmigiano Reggiano
Instructions
1.Preheat the oven to 350°F. Combine the oil, salt and walnuts on a sheet pan and toss to coat. Bake for 8-12 minutes, or until nuts are pale golden brown and fragrant. Stir nuts to redistribute, halfway through the baking time. Remove from oven, stir and set aside to cool.
2.Combine dates and 2 teaspoons water in a small microwave-safe bowl or cup. Cover with plastic wrap and heat on high power for 40 seconds. Remove from microwave and set aside to cool. Repeat procedure with golden raisins and 2 teaspoons of water. Set aside to cool.
3.Combine lemon juice, garlic and salt in a small bowl. Set aside while preparing the veggies.
4.Thinly slice broccoli florets with a sharp knife or a mandolin and place in a large bowl.
5.Cut onion into small dice and add to bowl along with dates and raisins.
6.For the dressing, add Dijon mustard, grainy mustard and honey to the lemon juice mixture. Stir well with a small fork. Slowly add olive oil continuing to stir till all oil is incorporated. Add black pepper and stir. Pour dressing over the broccoli and stir well.
7.Add the Parmesan and walnuts, reserving a handful of each for garnish. You can serve the salad immediately or refrigerate for several hours. If refrigerated, remove about 15-20 minutes before serving. Garnish with the reserved parmesan and walnuts just before serving.
Recipe by The Café Sucre Farine at http://thecafesucrefarine.com/2017/01/shaved-broccoli-parmesan-salad/
http://thecafesucrefarine.com/2017/01/shaved-broccoli-parmesan-salad/
I haven't tried this yet but it looked good.
==========
Shaved Broccoli Parmesan Salad with Lemon Mustard Dressing
Healthy, unique and season-less, this delicious salad pairs perfectly with sandwiches, wraps and soups. It's also wonderful for parties and potlucks!
Author: Chris Scheuer
Recipe type: Salad
Serves: 6-8
Ingredients
•¾ cup roughly chopped walnuts
•1 teaspoon extra virgin olive oil
•½ teaspoon kosher salt
•¾ cup golden raisins
•¾ cup chopped dates, about 3 ounces
•golden raisins
•3 tablespoons fresh lemon juice
•2 medium cloves garlic
•½ teaspoon salt
•1 pound broccoli crowns
•1 small red onion, peeled
•1 tablespoon Dijon mustard
•2 teaspoons grainy mustard
•½ teaspoon honey
•½ cup extra virgin olive oil
•¼ teaspoon freshly ground black pepper
•3-ounce piece Parmigiano Reggiano
Instructions
1.Preheat the oven to 350°F. Combine the oil, salt and walnuts on a sheet pan and toss to coat. Bake for 8-12 minutes, or until nuts are pale golden brown and fragrant. Stir nuts to redistribute, halfway through the baking time. Remove from oven, stir and set aside to cool.
2.Combine dates and 2 teaspoons water in a small microwave-safe bowl or cup. Cover with plastic wrap and heat on high power for 40 seconds. Remove from microwave and set aside to cool. Repeat procedure with golden raisins and 2 teaspoons of water. Set aside to cool.
3.Combine lemon juice, garlic and salt in a small bowl. Set aside while preparing the veggies.
4.Thinly slice broccoli florets with a sharp knife or a mandolin and place in a large bowl.
5.Cut onion into small dice and add to bowl along with dates and raisins.
6.For the dressing, add Dijon mustard, grainy mustard and honey to the lemon juice mixture. Stir well with a small fork. Slowly add olive oil continuing to stir till all oil is incorporated. Add black pepper and stir. Pour dressing over the broccoli and stir well.
7.Add the Parmesan and walnuts, reserving a handful of each for garnish. You can serve the salad immediately or refrigerate for several hours. If refrigerated, remove about 15-20 minutes before serving. Garnish with the reserved parmesan and walnuts just before serving.
Recipe by The Café Sucre Farine at http://thecafesucrefarine.com/2017/01/shaved-broccoli-parmesan-salad/
http://thecafesucrefarine.com/2017/01/shaved-broccoli-parmesan-salad/
If the stems are particularly long on a head of broccoli I like to stirfy diagonal slices
of the stem with ginger, garlic, soy, etc. as a side dish to Asian entrees (peeling the stems first if need be though I usually don't peel). Otherwise I just slice the stems and steam them for a minute or so before adding the florets, then spritz with fresh lemon juice. Very simple and tasty.
At the link are some ideas for broccoli stems which may inspire. I tend to like Marsha Rose Shulman's recipes and ideas.
http://well.blogs.nytimes.com/2014/06/20/broccoli-stems-and-all/?_r=1
of the stem with ginger, garlic, soy, etc. as a side dish to Asian entrees (peeling the stems first if need be though I usually don't peel). Otherwise I just slice the stems and steam them for a minute or so before adding the florets, then spritz with fresh lemon juice. Very simple and tasty.
At the link are some ideas for broccoli stems which may inspire. I tend to like Marsha Rose Shulman's recipes and ideas.
http://well.blogs.nytimes.com/2014/06/20/broccoli-stems-and-all/?_r=1
If you have a spiralizer, "broodles" are pretty amazing! (more)
I made a few times, you need thick broccoli stems, but it's amazing how good it tastes and the texture is better than zucchini. It's not always that I find broccoli with stems thick enough to spiralize, but when I do, I jump on them right away
I made a few times, you need thick broccoli stems, but it's amazing how good it tastes and the texture is better than zucchini. It's not always that I find broccoli with stems thick enough to spiralize, but when I do, I jump on them right away
I saw "no soup", but not sure if you've tried this soup,maybe it's different from your usual
It's sooo good and easy!
http://cooking.nytimes.com/recipes/1014501-pureed-broccoli-and-celery-soup
It's sooo good and easy!
http://cooking.nytimes.com/recipes/1014501-pureed-broccoli-and-celery-soup
Just happened on this as I was looking for something else--Pickled Broccoli Stems
Looks interesting!
http://cooking.nytimes.com/recipes/1012665-pickled-broccoli-stems?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=3
Looks interesting!
http://cooking.nytimes.com/recipes/1012665-pickled-broccoli-stems?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=3
The stems of broccoli is the most flavorful to me and my favorite
part. I make broccoli and Swiss quiche and I steam the flowerets and the stems cut into nice thick coins until they are just tender first. They just have to be peeled until you get down to the nice tender part. Hey, just send them to me and I'll get rid of them for you. ;0)
Edited: To change flavorable to flavorful. DUH!
part. I make broccoli and Swiss quiche and I steam the flowerets and the stems cut into nice thick coins until they are just tender first. They just have to be peeled until you get down to the nice tender part. Hey, just send them to me and I'll get rid of them for you. ;0)
Edited: To change flavorable to flavorful. DUH!
same here with the coins and my favorite as well. Steamed preferred
In my youth I would foolishly discard the stems! And I've been buying the Brussels sprouts on the stalk at Trader Joe's for years and for the first time a few weeks ago (in my dotage) I roasted the stalks. To me taste reminded of broccoli stem and somewhat artichoke heart. (never too late to discover my foolishness) The outside of the stalk is like bamboo -ish but inside is some nice stuff. At least lesson learned and I will never throw it away again.
In my youth I would foolishly discard the stems! And I've been buying the Brussels sprouts on the stalk at Trader Joe's for years and for the first time a few weeks ago (in my dotage) I roasted the stalks. To me taste reminded of broccoli stem and somewhat artichoke heart. (never too late to discover my foolishness) The outside of the stalk is like bamboo -ish but inside is some nice stuff. At least lesson learned and I will never throw it away again.
Techinically, Brussels spouts and broccoli are the same species, (like Great Danes and Chihuahuas)
Add in cabbage, cauliflower, collards, kale, etc. They are all variations on the same genetics. So it stands to reason that the stems of each have some potential.
Which makes my dilemma even worse, since all of those are growing in my garden and I hate waste of any kind.
Add in cabbage, cauliflower, collards, kale, etc. They are all variations on the same genetics. So it stands to reason that the stems of each have some potential.
Which makes my dilemma even worse, since all of those are growing in my garden and I hate waste of any kind.
You could make Molly Katzen's *Enchanted Broccoli Forest Casserole* but yours would have to be...
a slight variation:
"Due to Deforestation Casserole"
http://mylivingcookbook.blogspot.com/2014/03/enchanted-broccoli-forest-moosewood.html
a slight variation:
"Due to Deforestation Casserole"
http://mylivingcookbook.blogspot.com/2014/03/enchanted-broccoli-forest-moosewood.html
Joe, make Caponata- it is all-forgiving as to the veggies added
Here is my favorite Caponata. I have added many other veggies from time to time including broccoli. You could peel & chop up the stalks and cook 'em down and Jacques would not complain. Does he know how spoiled he is? My DH knows because I remind him.
CAPONATA
makes 3 cups
1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts
In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated
Here is my favorite Caponata. I have added many other veggies from time to time including broccoli. You could peel & chop up the stalks and cook 'em down and Jacques would not complain. Does he know how spoiled he is? My DH knows because I remind him.
CAPONATA
makes 3 cups
1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts
In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated
I'm not sure my way is the best but what I did was split them
I cut them into lengths of about 10" then split them length wise. used olive oil, S&P and then wrapped them in foil placing the two halves back together and roasted them that way. Came out very tender in the middle. I ate them that way, spooning out the middle.
I cut them into lengths of about 10" then split them length wise. used olive oil, S&P and then wrapped them in foil placing the two halves back together and roasted them that way. Came out very tender in the middle. I ate them that way, spooning out the middle.