"broccoli stems" news and stories

Broccoli stems may be getting an inferiority complex in the U.S. So many cooks do nothing more than cut them from the florets and toss them. Asian cooks may think us slightly demented, as some of the vegetable's best flavor is in the stem, not the crown. Blogger Rachel at Coconut & Lime has got it going on with stems in her recipe for a slaw of shredded broccoli and carrots, with a sweet-spicy-tart dressing that incorporates Japanese mirin (rice wine) and seven-spice powder. (The spice powder, shichimi togarashi, is a blend that includes hemp, poppy and sesame seeds; dried chiles and nori; Szechuan peppercorns and grated orange peel. You can buy it premixed or use this recipe to make it yourself.)

If you start digging broccoli stems, try these recipes for skillet-browned broccoli with pan-toasted garlic, or broccoli with spicy tahini.

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