Kitchen Tip: Broccoli Stems~

On the Menu Today~
Broccoli Stems

Don't throw away those Broccoli Stems....

Kitchen Tip~
Today I'm going to share with you a kitchen tip that I have been using for a long time.
The next time you buy broccoli and
you are only going to use the broccoli florets, save the stems.

You can peel the stems and leave them whole.
Slice the stems or chop them into cubes.
You can use the stems right away and
put the stems into soups, stews or mash.
You can freeze the stems to use later.


Some vegetable stems can be tough, woody and lack flavor.

Broccoli stems are tender and have tons of flavor and vitamins. Add the stems to soups, stews and to use in stock. Broccoli stems can be shredded and then added to salads and slaw recipes.

When I make a recipe for creamed broccoli soup, the majority of the broccoli in the soup is from the stem portions.

Broccoli stems hold up well, which makes them ideal for longer cooking times. Broccoli florets can then be added at the end of the cooking time.




So the next time you buy a bunch of broccoli, keep the stems!
Peel the stems, toss them into a ziplock freezer baggie,
date the baggie and put the baggie in your freezer.
The next time you want to make vegetable stock,
broccoli soup or a stew some of the prep work will be already done.

Broccoli