This is why you shouldn’t throw away your broccoli stems

Don’t throw out the stems the next time you’re cooking broccoli. Broccoli stems might not be the main attraction when you buy a head of broccoli at the grocery store, but they’re actually delicious in their own right. When prepared correctly, broccoli stems can be made into a delicious and savory vegetable dish. Here are five tasty recipes that use broccoli stems. 

1. Vegan broccoli stem fries

These vegan baked broccoli stem fries are healthier than traditional fries. Plus, they’re truly delicious! To make them, slice a broccoli stem into thin slices. Then coat the slices in cornstarch, almond milk and breadcrumbs. Place on a baking sheet and bake for 15 minutes. Then enjoy!

2. Broccoli stem fried rice

This creative fried rice dish calls for grated broccoli stems. To make it, start by cooking some rice. Then use a cheese grater to finely grate a broccoli stem. In a frying pan, add oil, garlic, ginger, mushrooms, the grated broccoli stems and rice. Season with red chili flakes and soy sauce. Then garnish with crushed red chilis. 

3. Pickled broccoli stems

Pickled broccoli stems make a great snack on their own and taste great incorporated into a wide variety of dishes. To make them, thinly slice a broccoli stem and place it in a jar. Fill the jar with tamari and water. Then cover it with a cheesecloth, and refrigerate for several days before consuming.

4. Broccoli stem pesto

This broccoli stem pesto tastes delicious on pasta, toast or as a marinade. To make it, chop a broccoli stem and place it in a blender. Add pine nuts, fresh basil, lemon juice, garlic, olive oil, salt and pepper, and blend. Once the pesto is smooth, it’s ready to enjoy!

5. Broccoli coleslaw

Did you know that sliced broccoli stems add a pleasant crunch to coleslaw? To make a broccoli stem coleslaw, peel and thinly slice a broccoli stem. Then, in a bowl, mix together mayonnaise, garlic vinegar, Dijon mustard, horseradish, salt and pepper, celery seed and onion. Mix in the broccoli and some thinly sliced cabbage, and refrigerate for one hour before serving. 

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