Prep 10 mins
Cook 12 mins
Throwing away the stalks of fresh broccoli always made me feel guilty. But I just didn't know what to do with them, being so tough and all. That is, until I saw Jacques Peppin's cooking show. Now I waste nothing and it goes a whole lot farther than just the tender tops! Voile! Amount of water is approximate. You only need enough to just cover.
- Cut off tender broccoli tops at the main stalk.
- Using your vegetable peeler, pare off the woody, hard outer layer of the main stalk and discard.
- Cut tender inside stalk into small pieces, about 1/2" long.
- Add to pan of water with broccoli tops and gently simmer for about 12 minutes. You have just doubled the amount of broccoli in your pot and it's tender and tastes great!
The peeled stalks are also very tasty raw as a snack or in salads.
I have been peeling and using broccoli stems for years. I think they are much better tasting than the florets.
I have done this for years, although never peeling it..and the stalks are my favourite part !!!