Don't Toss Those Broccoli Stems!

It’s easy to forget that broccoli stems are just as important as the florets. They’re packed full with calcium, iron, and Vitamin A – so when you’re throwing these babies away, you’re also missing out on all of those awesome nutrients. Even if you don’t use them right away, store them in your vegetable drawer for future use! Here are some ideas for you.

1. Make broccoli rice:

You’ve likely tried cauliflower rice before, but have you tried broccoli rice? It’s so yummy and easy to make! Just use a vegetable peeler to remove the tough outer layer of the stalks. Chop into even chunks, about 2 inches long. Place the chunk into a food processor and pulse for a few seconds, just until the pieces are about the size of rice.

2. Make hummus:

This one is simple and perfect for dipping! Check out the recipe below.

🥦Broccoli Hummus Recipe

Ingredients:

2 cups broccoli stalks, chopped

2 tablespoons tahini paste

1/4 cup olive oil, extra-virgin

3 tablespoons water

2 tablespoons lime juice, (or lemon juice)

2 cloves garlic

1 1/2 cups cooked chickpeas, or one 14-ounce can

1/4 cup nutritional yeast flakes

1/4 teaspoon cumin

1/2 teaspoon sea salt

Instructions:

Bring water to boil in small saucepan, add broccoli florets and cook for 2-3 minutes.

Remove from heat and drain water using a colander. Rinse florets under cold water to halt cooking process.

Place broccoli stalks in food processor with tahini paste, olive oil, water, lime juice and garlic.

Process until smooth, Scrape down sides of food processor.

Add chickpeas, yeast flakes, cumin and salt.

Process until smooth.

Serve immediately or keep in the refrigerator for 3-7 days.

3. Make vegetable broth:

Before you throw away your broccoli stems, consider adding them in with some other vegetables to make a homemade veggie broth. They’re also the perfect addition to broccoli soup! Instead of only using the broccoli florets, chop up the broccoli stems and toss it in along with the rest of your ingredients.

4. Add the chopped stems to anything for an added texture:

Add broccoli stems to scrambled eggs, frittatas, or casserole-type dishes. The stems can be tossed into just about anything and will automatically give whatever you’re cooking a heartier texture. They also make a perfect addition to soups and stews. Bonus veggies!

5. Make slaw!

This is a yummy side dish!

🥦Broccoli Stem Slaw

Ingredients:

Salad:

4 broccoli stems

1 large carrot

1 large apple

3 tsp lemon juice

1/4 cup dried cranberries

 Dressing:

1/4 cup mayonnaise

1/4 cup plain Greek yoghurt

1 tsp Dijon mustard

2 tsp honey

freshly ground black pepper – to taste

sea salt – to taste

 Instructions:

Wash and peel the broccoli stems, removing the tough, fibrous layer, using either a sharp knife or a vegetable peeler.

Cut the broccoli stalks into matchsticks (julienne). First, slice the stem into thin planks. Then stack them together and slice again to make matchsticks.

Add the broccoli stem matchsticks to a bowl.

Wash the carrot and cut into matchsticks using the same method as for the broccoli stem. Add to the bowl with the broccoli stems.

Cut the apple into matchsticks, add to a separate small bowl and toss with the lemon juice. Then, add to the bowl with the broccoli stems and carrot.

Using the bowl which contained the apple, combine all the dressing ingredients well. Check that the balance of flavors are to your taste.

Add the dressing to the broccoli, carrot and apple and toss well together.

Refrigerate for 30 minutes before serving to allow the flavors to blend together.

Season to taste just prior to serving and sprinkle with the dried cranberries.