Foodstuff: Broccoli Stems | Sybaritica

I have noticed that many people who go to the bother of using fresh rather than frozen broccoli only use the florets and then throw the rest of the stem away. This is a bit of a shame really as this part of the plant is not only quite versatile, it is also tender and delicious as well. Indeed, I think I would have to say that I actually prefer it to the florets… 

Broccoli stems have quite a thick skin on them, which is probably why most people have concluded that they are best discarded. However, the skin can easily be removed with a vegetable peeler leaving a heart that is quite succulent and tasty. Even raw, slices of the stem have a lovely crisp texture a bit like a radish, and the taste has nice sweet notes like freshly picked snow-peas.

I always think the upper stem (where it begins to form ‘branches’) is really pretty in cross section and thin slices of it look terrific in a simple stir-fry. The rest of the stem can either be sliced lengthwise into sticks, or else cut into rounds or oblique ovals.

I find that blanching slices briefly in salted water makes the green stand out very nicely against the lighter core. This is a good step if you plan to freeze the pieces for later, and it also has the added advantage of reducing the final cooking time. Thin slices, for example, need only be sautéed for a few seconds to be at their best.

I most commonly use the stems in stir-fries, but they are great in soups and salads as well. Indeed, you can basically use them anywhere you might use, say, celery, or bamboo shoot, for example. Above, I have braised carrot and broccoli with butter and a little chicken stock to make a nice accompaniment to a pork roast.

Anyway, the versatility allows lots of scope for inventive cooks so, please, give the stems a chance…

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