FOOD NEWS
Instead Of Tossing Tough Broccoli Stems, Roast Them
BY SYLVIA TOMCZAK
As long as they're not soft or moldy, broccoli stems don't have to go into the compost bin. When peeled and roasted, the stems can rival even the florets in flavor and tastiness.
Though they have a firmer and more fibrous texture than the florets, broccoli stems are edible and nutritious. Using them in recipes reduces waste and helps stretch your money.
Peel the tough outer layer of the broccoli stems to reveal the pale green interior. Then, cut off about an inch from the bottom of the stems to discard any woody bits.
Dice the stems, chop them into coins, or cut them into thick french fry-like shapes. Don't roast them at the same time as the florets, as they cook at different rates.
Before adding stems to the oven, season them with olive oil, salt, and pepper. Once roasted until tender and crisp, top with grated pecorino or a drizzle of zesty vinaigrette.
You could also sprinkle your favorite spice blend on the stems or toss them in a marinade before cooking. Serve them as a side dish or in salads to enjoy their mild sweetness.