QUICK TREATMENTS: Broccoli Stalks
Green puréed soup from broccoli stalks
“For a green soup, I take broccoli stalks, trim them with a vegetable peeler (to take off the fibrous part so I can get to the very tender part underneath that’s a little milder and sweeter than florets). I chop up the broccoli stems into bite size pieces and I might make a broccoli and asparagus soup, a broccoli and potato soup or a broccoli and cheddar soup.” (Dawn Viola, recipe developer, Central Florida)
Pickling broccoli stems
“Another thing I do on a regular basis: I save up pickled broccoli stems to use for a party. It’s an overnight thing. I peel the broccoli stems, slice and salt them overnight, pour off the water, and toss them with olive oil, one clove of pureed garlic and sherry vinegar.” (Martha Rose Shulman, recipe developer, New York City)
