You’re definitely talking about the stems and leaves of broccoli (or cauliflower)!
They often end up straight in the garbage or organic waste, but they are actually the most noble and nutritious part of the plant. The broccoli stem has a texture similar to the heart of an artichoke and is surprisingly sweet.
Here’s how to make the most of this precious “waste”:
- Raw: Imitation crab meat or Carpaccio
When peeled correctly, the stems are incredibly tender and crunchy.
How to: Remove the woody outer skin with a vegetable peeler until you reach the pale, almost translucent inner part.
The idea: Cut them into matchsticks or very thin slices. Season with lemon, extra virgin olive oil, salt, and a pinch of pepper. They’re perfect in winter salads.
- The “empty-the-fridge” cream soup
The stems are rich in fiber and add an incredible creaminess to soups without using too many potatoes.
How to make: Dice the stems and boil them with other vegetables or simply with an onion.
The finishing touch: Blend everything with an immersion blender. You’ll get a thick, delicate, and super filling soup.
- Crispy leaves (like kale chips)
Don’t throw away the green leaves attached to the stems!
In the oven: Wash them, dry them well, season them with a drizzle of oil and salt, and bake them at 180°C for a few minutes until they’re crispy. They’re a healthy snack, packed with minerals.
Why are they so good for you?
Vitamin C: Often contains more than the florets themselves.
Fiber: Aids digestion and increases the feeling of satiety.
Zero waste: Using the stalk means consuming 100% of what you paid for at the market.
Grandma’s tip: If you’re steaming broccoli, cut the stalk into thin rounds and place it at the bottom of the steamer basket: it will cook in the same time as the more tender florets.
Do you have any stalks in the fridge right now? If you’d like, I can suggest a quick recipe for a broccoli stalk pesto, perfect for pasta!