Do not throw away broccoli stems. They are the firmer part of the same plant as the florets, and once peeled, the inside is light green, juicy, and sweeter than the florets. The only problem is the outer skin: it is tough and fibrous, so peel it. Thinly slice the peeled stem and add it to the pot before the florets, grate it into salads and fritters, or use it to give soup body.
The broccoli stem carries water and nutrients to the florets, and it makes up a significant share of a head of broccoli’s weight. Its outer skin is a tough, fibrous layer that protects this transport function; it becomes stringy when chewed. The inside beneath the skin is firm, juicy, and light green, with a milder, sweeter flavor than the florets. Anyone who throws away the stem is throwing away not just the skin but also broccoli’s sweetest part. The problem is not the stem itself but the layer around it.
Use the general rule for deciding when to peel a vegetable: peel it if its skin is tough or fibrous. Broccoli stems clearly fit that rule. Separate the stem from the florets and cut off the dried, darkened end at the bottom. Then use a vegetable peeler or small knife to remove the outer skin until the bright, light-green layer underneath is visible. If whitish, fibrous strips remain, peel 1 more time, because those strips will not soften during cooking and will remain stringy on the plate.
Peeled stems are firmer than florets and take longer to cook. Cut them into thin rounds or sticks and add them to the pot or pan before the florets; add the florets after the stem has softened a little. That way, both are ready at the same time: the stem softens without the florets falling apart. Test the stem with a fork: it is ready when the fork slides in easily. If you do not get the timing right, the stem will stay firm or the florets will turn mushy while you wait for the stem to cook. Use the same order when steaming: put the stem in the bottom of the basket and the florets on top.
You can also eat the stem raw. Run a peeled stem through a coarse grater to make a crunchy slaw-like salad; it goes well with carrot and a yogurt dressing. The same grater can replace some of the grated zucchini in fritter batter and give it a firmer texture; because broccoli stem releases less water than zucchini, the batter needs less squeezing. A stem cut into thin matchsticks cooks quickly in a pan and can be sautéed alongside carrots in vegetable skillet dishes. Cut the stem thinly when serving it raw, because thick pieces stay tough.
The stem gives soup body. To make broccoli soup, sauté the chopped stem with onion and cook it in water; add the florets near the end and blend the soup. The stem thickens the soup, while the florets provide its color and aroma. Broccoli belongs to the sulfur-containing vegetable family and develops a strong smell when overcooked, so do not cook either the stem or the florets longer than needed. Dice the stem for soup; the blender will make it smooth anyway. Do not use stems that are darkened, softened, or hollow inside; a sound stem is firm, heavy, and moist when cut.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.