Broccoli is such a healthy vegetable, packed with fiber and vitamins that may even help our body detox. But let’s be honest: Broccoli florets are just more appealing than the stalks. Yet we hate wasting food, especially when it’s so good for us! So we scoured the internet for creative broccoli stem recipes and even came up with a few our own ways to use up those healthy stalks, besides just adding them to vegetable stock or throwing them in a compost pile.
Broccoli stem pesto from Soup Addict
Broccoli stem noodles from All Day I Dream About Food
Broccoli stem pickles from Little Big Harvest
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Spicy stir-fried broccoli stems from Kalyns Kitchen
Baked broccoli chips from Keep It Simple Foods
Broccoli stalk soup from Pamela Salzman
Broccoli Stem Latkes
Yield 8-10 latkes
Ingredients
Stems from 2 large bunches of broccoli, trimmed and peeled
2 medium Yukon gold potatoes
2 eggs
2 Tbsp flour (or matzah meal)
1 Tbsp fresh parsley
salt and pepper
2 oz goat cheese at room temperature (optional)
vegetable oil for frying
sour cream, labneh or crème fraiche for serving
Directions
Coarsely grate broccoli stems. Add 1/4 tsp of salt and place in a bowl. Set aside. Coarsely grate potatoes and onions. Add to large bowl.
Strain any water from broccoli stems. Add to bowl with potatoes, onion and chopped parsley. Add flour (or matzah meal) and eggs. Combine. Add salt and pepper to taste. Optional: mix in 2 oz softened goat cheese.
Heat vegetable in a large pan over medium heat. Form small patties of mixture and wing out excess liquid. Place in pan and fry on each side around 4-5 minutes, until just crispy and golden.
Remove from pan and place on a baking rack. Sprinkle immediately with sea salt.
Serve with sour cream, labneh, crème fraiche, or gravlax.
Tahini Broccoli Slaw
Ingredients:
Stems of 4 heads of broccoli, shredded
1 cup shredded red cabbage
2 carrots, shredded
¼ cup sliced scallions, both green and white parts
½ cup parsley and/or cilantro, chopped
For the lemon tahini dressing:
½ cup tahini
½ cup cold water
2 cloves of garlic
Juice of 1/2 lemon
2 Tbsp vinegar of your choice (I like Apple Cider or Rice Wine Vinegar)
1 Tbsp honey
½ Tbsp minced ginger
2 Tbsp soy sauce or 1 tsp salt
Directions
First, assemble the dressing. In a food processor, blend together tahini and garlic for a few seconds. Slowly add water water, and blend for 1 minute. Check to see that it’s smooth and blended throughout. Then add the rest of the ingredients, adding more water if needed. Aim for the consistency of aioli, and add more cold water if necessary.
Then, in a large bowl, toss together all vegetables except for the fresh herbs. Fold in the dressing with a spatula until the vegetables are coated. Taste, and add more soy sauce or vinegar if desired. Transfer to a serving bowl and garnish with fresh herbs.
