Don’t Discard Broccoli Stalks

You know those huge, thick broccoli stalks that are attached to fresh broccoli?


This is what I now do with fresh broccoli that comes with long stalks.

Since I don’t like the texture feel of raw broccoli buds, unless they’re used as dippers in a creamy dip, and even then they’re not fun to chew.

I don’t mind tiny pieces of buds in a salad with a creamy dressing, but again they’re not an easy chew.

So I steam the buds and use them in side dishes or salad. There’s nothing wrong with putting steamed veggies in a salad along with other easier to chew fresh veggies – steamed till tender, but not soft.

First, wash the whole head in a large bowl of tap water, swishing it back and forth. Drain the water, then fill it again and swish some more.

Cut the head off where the buds meet the main stalk. 

Separate the buds, cutting down into the smaller, tender stalks, then steam.

Take the large bottom stalk and cut a piece off the stalk at the bottom. Usually only about a quarter inch, but if it needs more removed due to damage, then cut higher up.

Using a potato peeler, peel the entire stalk, taking the gnarly nubs off with it.

Now, using a broad, sharp knife, starting at the bottom, cut tiny disks 1/16-1/8 inch thick. Use these broccoli disks raw in salads, or as a snack.

I was surprised at the tender-crisp aspects of the stalks. A delightful chew!

Now I get the benefit of raw broccoli along with the steamed, so I’m happy all around.


Mix baked soft tofu cubes with broccoli disks in Daiya Creamy Caesar Dressing. Mound on romaine lettuce leaf. Top with additional dressing, Follow Your Heart parmesan shreds and fresh cracked black pepper. Serve with lemon wedge.


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