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Old 09-12-2006, 10:17 AM   #11
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Broccoli stems are great in cole slaw. Grate them thinly, add Thousand Island dressing and stir in some peanuts. Makes a great salad! You can also do a different combination with poppy seed dressing, top with sliced, toasted almonds and mandarine oranges. They both taste wonderful!
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Old 09-12-2006, 10:32 AM   #12
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Quote:
Originally Posted by bethzaring
What heat level; low, med, or high?, do you use for these tasks?

Thanks!
I use medium heat for most tasks... and definnitely for these.
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Old 09-12-2006, 10:33 AM   #13
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Quote:
Originally Posted by bevkile
Don't forget to peel the stems. They are tough. Peeled and sliced lengthwise they make delicious crudités.
Make sure you blanch 'em first...
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Old 09-12-2006, 10:44 AM   #14
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Here is an alternative... peel off the woody surface and inside you will find a flavorful, nutty center.
You can use this in a lot of ways- let your imagination be your guide- but the cole slaw addition is a great idea- cut into fine strips and use for garnish, eat like carrot strips, make the soup, chop and add to rice, coat with panko and flash fry, add to stir fry, ....etc.
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Old 09-12-2006, 10:44 AM   #15
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I've seen them sold packaged at stores ya'll...ready for cole slaw and they don't seem to be blanched.
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Old 09-12-2006, 11:19 AM   #16
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I just eat them with the rest of the broccoli
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Old 09-12-2006, 11:22 AM   #17
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I use the stems in different soups and hot dishes. Great in veggie soup too.
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Old 09-12-2006, 11:39 AM   #18
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After peeling off the fibrous surface down to the tender center, broccoli stems can be cooked right along with the broccoli florets, or used by themselves as a vegetable dish. They work well in cream sauces, like those used for kohlrabi.

You can also add them to soups, stirfries, & - when shredded - to coleslaws. In fact, several supermarkets around here sell bagged peeled shredded broccoli stems as "Broccoli Slaw". In fact, I have a bag of it in the fridge right now, & always toss a handful into soups & stirfries.
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Old 09-12-2006, 11:46 AM   #19
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peel, slice or cube, and use in soups stews stir fries etc.
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Old 09-12-2006, 11:48 AM   #20
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I'm not sure of exactly what you mean by "stems."

Do you mean the 4 to 6 inches of stem below the crown that typically comes with the broccoli? Or is there a larger stem that usually gets cut off?

As for that 4 to 6 inches, I just trim it and steam it with the broccoli, splitting it in half if it's thick, and peeling it if it's woody or gnarly.

If I'm making something that calls for broccoli flowerettes, such as a pasta dish or a stir fry, I peel the stems and slice them into 1/4-inch-thick rounds (like carrot "pennies") and throw them in with the rest of the broccoli.

But I've never encountered bigger stems in our markets, and a great deal of broccoli is grown in SoCal.
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