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Old 09-11-2006, 11:10 PM   #1
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What to do with broccoli stems?!

I have quite a quantity of fresh broccoli stems. They're wonderfully fresh and have been cleaned and peeled. I'd hate to throw them in the compost bin. Anyone have any ideas as to what I could do with them to serve to "humans?" Thanks.

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Old 09-11-2006, 11:11 PM   #2
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i make broccoli soup all the time!! just boil in some water or veg broth and when tender, use a blender, strain, then you can add some cream and reduce a bit or add some cheddar letting it melt.... garnish with some broccoli florets
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Old 09-11-2006, 11:12 PM   #3
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i also slice them thinly and use them in stir fries like any other vegetable
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Old 09-11-2006, 11:50 PM   #4
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Or, in broccoli soup, you can just cube up the stems & cook them till they're soft enough to eat but not mushy. They're great & so good for you!

Also, if you, or anyone you know has a parakeet, it's quite a delicacy for them to get a nibble of a broc stem!
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Old 09-12-2006, 01:25 AM   #5
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The stems are the sweetest part of the broccoli! I echo those who are recommending Cream of broccoli soup! one of the most delicious soups I know! Here's a quick and tasty recipe....

CREAM OF BROCCOLI SOUP

6 servings

1 clove garlic, very finely chopped
4 Tablespoons unsalted butter
1/2 pound broccoli, cut into chunks
1 small onion, chopped
1 ounce white of leek, chopped
4 Tablespoons flour
1-1/2 quarts chicken stock
1 cup cream
Sea salt and pepper to taste

Braise garlic in butter. Add vegetables. Cook until tender. DO NOT BROWN!!!

Add flour and cook roux 8 minutes, stirring constantly. DO NOT BROWN!!!

Heat stock. Add hot stock slowly, stirring constantly until thick and smooth. Purée in batches in food processor. Bring back to the boil and season to taste.

Heat the cream, but do not boil. Add hot cream slowly. Serve.

[If you wish, you may add one cup chopped cooked broccoli florets to the soup before serving.]

NOTE: This formula will work to produce a cream soup using any vegetable you choose. Experiment to find combinations of vegetables and herbs you like. Let your imagination be your guide!
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Old 09-12-2006, 03:25 AM   #6
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Mmm, broccoli soup really would hit the spot today, ChefJune.

I never get that far with them. I generally steam my broccoli, leving the stalks on when its just us. They are by far by favourite bit of one of my favourite vegetables. The really big pieces of stalk I steam and consider "cook's spoils" :) My husband also loves it raw. So sometimes its quick thing for his work lunch box along side a sandwich, to munch as crudite.
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Old 09-12-2006, 06:28 AM   #7
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Thanks June. I will try that recipe for my next asparagus soup. I've been saving the stems til I had enough for soup.
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Old 09-12-2006, 07:45 AM   #8
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Quote:
Originally Posted by ChefJune

Braise garlic in butter. Add vegetables. Cook until tender. DO NOT BROWN!!!

Add flour and cook roux 8 minutes, stirring constantly. DO NOT BROWN!!!
What heat level; low, med, or high?, do you use for these tasks?

Thanks!
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Old 09-12-2006, 08:30 AM   #9
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I'd say low to med-low for braising. Love Broccoli soup!

Also, I second the stir fry method for b. stems - so good.
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Old 09-12-2006, 08:38 AM   #10
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Don't forget to peel the stems. They are tough. Peeled and sliced lengthwise they make delicious crudités.
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