Today, Jane made some Broccoli and Stilton soup (exquisite!), but when she was preparing the broccoli, this was left over:
Now I suspect that many people would just sweep these stalks into the compost bin. Maybe some of the more thrifty people would add them to their stock-pot or soup mix. But how many people see the stalks as a different vegetable altogether? The stalks of the broccoli are really nice to eat, and should not be wasted!
Use a knife or vegetable-peeler to trim off the outer fibrous skin, and you are left with this:
Slice the stems just as you would a carrot or a a turnip or piece of kohlrabi. Actually, the stem now has a texture very like Kohlrabi. You can eat it raw, but it is nicer lightly cooked - steamed or boiled, or even stir-fried.
It has all the yummy taste of broccoli, but it has a texture that is very different to the florets. I find that when sliced into 1-inch rounds (as above) they cook at the same rate as the florets, so I generally put them both in the same pan.
There aren't many people who, when buying Calabrese, actually look for the heads with the longest stems, but I'm one of them! :-)
The other day I was watching a cookery programme on TV, and Jason Atherton was advocating the "good old English cabbage" (whatever that might be). He recommended using the inner core / stem part of the cabbage, sliced up, in just the same way as I have described the broccoli. Allegedly it contains a much higher density of nutrients than the leaves. I'm going to try this next time we have a cabbage.
Very resourceful Mark - we'll have to try it! We do leave lots of the stems on broccoli but haven't used chunks of stem like this.
ReplyDeleteI am one who looks for long stalks on broccoli, I love the texture when eating them raw. Even as a child way back in the 40s I would always eat the stalks. I recall fooling some friends at a dinner by serving broccoli stalks as a separate vegetable, they liked them very much but were mystified. I don't know why they are usually thrown away.
ReplyDeleteThe stalks are my favorite part! Too sweet for my hubby though.
ReplyDeleteI have dried them recently to use. I am not sure about the cabbage cores. I have left some of the cabbage by accident before and it was very hard.
ReplyDeleteSounds yummy! I'll have to give it a try sometime.
ReplyDelete~Lynn
Ha! I'm proud to say that we always use the stems in one fashion or another and am glad to see that you do too.:)
ReplyDeleteI usually eat the stems, or my rabbit gets to eat it. We normally share it though... it never goes to waste! :-)
ReplyDeleteI leave quite along stalk on when cooking calabrese as I quite like them, but they're always left on the side of everyone else's plate. Perhaps slicing them as you suggest would make a difference, I'll have to try it.
ReplyDeleteThat's the second reference I have seen recently to eating the stems of calabrese, I must start doing that, great tip on the cabbage too. I'll have to try it with caulis, I love the "stump" bit raw, my Nan always let me eat it when she was preparing caulis, but I can imagine it would be great in a stir fry.
ReplyDeleteI have to admit I am one of those who just chops the stalk up and puts it in the compost bin. I will give the stalk a go next time. interesting about the cabbage. I always thought it was the outer greener leaves that were healthier because of their green-ness.
ReplyDeleteI LOVE broccoli stalks! Usually they don't make it into the pot ... if you slice them thin they make a really nice snack. They're also good in a salad, again sliced thinly (they're a bit peppery and definitely give a boring salad some interest - even better with e.g. anchovies and/or parmesan mixed in too).
ReplyDeleteHaven't had broccoli and stilton soup for years ... evil but good!! Maybe I'll do some at Christmas - it has become a time of indulgence after all :o)
Di
My mum use the stalk also and I like the crunch and it is tasty.
ReplyDeleteThe stalk and core are my favourite part of the broccoli as well as the cauliflower. I have never liked the bushy green heads much, good for blitzing I think.
ReplyDeleteI have always used the stalks....cut them small and use in stir fries, stews etc....I cut them real small and put them in the bolognaise sauces etc
ReplyDeleteI enjoy the stems of the sprouting varieties but do sometimes find the normal types a bit heavy gowing unless sliced fairly thinly. I do like the tip of peeling them - perhaps that will help!
ReplyDeleteYou're right! You can use even leaves. I knew a Calabrese (a woman from Calabria, not a vegetable) she used to put in the pan stalks at first, then leaves and flowers in the end.
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