When it comes to broccoli, we often find ourselves enamored with the bright, green florets that are more visually appealing and widely recognized. Sure, these bite-sized “trees” have earned their place in the spotlight, especially with recent studies highlighting their nutritional benefits. It’s interesting to note that despite broccoli’s popularity, former President George H.W. Bush famously banished it from the White House menu. Yet, amidst this floret fandom, we tend to overlook the oft-neglected stems, which deserve just as much recognition.
Many home cooks are in the habit of slicing off the broccoli crown, tossing the robust stem into the compost, or worse, straight into the trash. If you find yourself in this camp, it may be time to reassess. Andrew “Kappy” Kaplan, the engaging host of the “Beyond the Plate” podcast and a dedicated ambassador for the Foundation for Fresh Produce, has a different perspective to offer. He points out that broccoli stems are “underrated and delicious,” and they could be the secret ingredient that’s been missing from your culinary repertoire.
Despite having a different texture, broccoli stems bring a delightful sweetness to the table, often described as milder compared to the florets—think of them as the quieter sibling, patiently waiting for their moment to shine. Kappy suggests trimming away the tough, outer layer, which can be a bit of a chore but is definitely worth it. A quick blanching or roasting step helps to soften the stems, making them more palatable alongside the florets. “Cut the stems into similar sizes for even cooking,” he emphasizes, making it clear that uniformity is key to achieving that tender, flavorful bite.
Once prepped, your options are endless. These stems can complement your steamed florets as a side dish, get tossed into a hearty pasta for a comforting family meal, or even be blended into a creamy soup or pesto spread, elevating the dish with their unique flavor.
If you’re feeling adventurous, you might be surprised to learn that broccoli stems can also be enjoyed raw. They may be tougher and more fibrous compared to the florets, but that just means they’re begging to be transformed into something special. Kappy shares that julienned stems make a fantastic addition to slaws. Just a heads-up: it’s essential to peel away that tough outer layer before munching. A vegetable peeler works like a charm, but if you’re facing considerable resistance, consider using your trusty knife skills. “Slice off a long strip from one side, lay it flat, then trim each side to reveal that tender inner goodness,” he advises, making this sound less like a chore and more like a culinary challenge.
And don’t forget about your next crudité platter! Elevate your snacking game with homemade crunchiness that store-bought options can’t quite compete with—picture thinly sliced broccoli stems joining the party. According to Kappy, they’ll add a crisp flair and unexpected flavor to your veggie spread. For a refreshing upgrade, try pairing these matchstick-shaped delights with a homemade ranch dressing. Just imagine your friends and family marveling at your creativity while snacking on your delicious broccoli stem creations!
So the next time you pick up broccoli, remember: those stems aren’t just bystanders. They’re packed with flavor and can add an unexpected twist to your meals. Don’t let them go to waste! They’re your ticket to reimagining a classic veggie into something that truly shines on your table.
Image Source: Bukhta Yurii / Shutterstock
