Any brilliant ideas for broccoli stems? I have quite a few of them, and I usually make soup,

You don't cook the stalks, per se. The brussels sprouts are sold on the stalk

they grow on and then you cut them off as needed to use. It is great to have around the holidays and they stay so fresh. It's about 2 feet long usually and has maybe a couple of pounds of sprouts on it total.

 
I could be wrong but I believe the directions for cooking the sprouts with

the the stalk were on the tag of the ones I bought at Trader Joe's for Thanksgiving.

 
Thanks, I may try them for myself. The French are quite resolue in their dislikes, lol!

 
Thanks Michael but the only reason I would try that is to get a picture of his face when he realizes

the deception.

You and I would love the picture, but it could lead to divorce, which would be very inconvenient at our age.

 
Thanks again everyone! And here's one I found on my own: Broccoli Stem and Red Pepper Slaw

from the NY Times.

I haven't tried anything yet but the pile of stalks in my crisper is growing! My garden is proliferating broccoli right now.

I just made a pasta primavera with broccoli florets, julienned carrots, scallions and a fennel bulb that another gardener gave me. The broccoli stalks would have been a welcome addition for almost anybody.

http://cooking.nytimes.com/recipes/1015247-broccoli-stem-and-red-pepper-slaw

 
Yes, Orchid, I realize we are talking about broccoli stalks, but brussels sprouts stalks

are about2-3 inches in diameter (maybe I read it wrong--i thought you ahd not seen them). It would certainly be possible to try it but i believe they are VERY woody. I love broccoli stalks.
Give it a try and report back, please. ;o)

 
Coould be. As I said, that's a big stalk!! ;o)

Maybe someone here has done it after all. I keep mine for up to 3 weeks on the stalk, just taking a few off as needed.
I have grown brussels sprouts and if it were those small ones, the stalk would be very edible.

 
Charley, please read what everyone has said here. Paul talked about

eating the stalk of brussels! I said how I prep and cook the stalk of broccoli and said it is my favorite part. For Gods sake read what has been said.

 
this does sound good. I'd be tempted to use some milk in place of the water,

and maybe cheddar cheese. Thanks!

 
This might be the recipe - cooked on the stalk, they look beautiful!

Roasted Brussels Sprouts

Serves: 6 - 8 Prep Time: 10 Minutes Cooking Time: 55 Minutes

Ingredients

1 TJ's Brussels Sprouts Stalk (Seasonal)
3/4 cup TJ's Maple Syrup
1/4 cup TJ's Extra Virgin California Estate Olive Oil
1/4 teaspoon TJ's Ground Black Pepper, or to taste
1/4 teaspoon TJ's Sea Salt, or to taste
1 package TJ's Cranberries &/or TJ's Fresh Pomegranate Seeds, for garnish

Directions:

Preheat oven to 350°. Trim the stalk down to the fullest, best looking part. Trim sprouts off one side to make a flat bottom. Trim any "tough" leaves from the sprouts. Rinse stalk and trimmed sprouts well in fresh water. Wrap damp stalk in cling wrap and heat in the microwave for 4-5 minutes.

Place the trimmed loose sprouts in a bowl, cover with cling wrap and microwave for 3 minutes.

Whisk maple syrup and olive oil together. Place stalk flat side down along with any loose sprouts on a roasting pan and pour the maple syrup mixture over. Use a pastry brush to mop the maple syrup onto all sides of the sprouts and stalk. Season, to taste, with salt and pepper.

Place in oven and roast for about 45 minutes or until sprouts on stalk are fork tender and caramelize to a golden color.

To serve: Place stalk on a holiday platter, pour any syrup from roasting pan over and garnish with something bright and tart such as dried cranberries or fresh pomegranate seeds.

http://traderjoes.com/recipes/recipe/102

 
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