Marinated Broccoli Stems Recipes

MARINATED BROCCOLI STEMS

Make and share this Marinated Broccoli Stems recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Marinated Broccoli Stems image

Steps:

Peel broccoli stems; cut into 1/8 to ¼ inch slices.
In a bowl or large jar, combine vinegar, sugar, salt and tarragon, stirring until the sugar dissolves.
Add broccoli, stirring to coat thoroughly.
Cover and refrigerate overnight, stirring once or twice.
Before serving, drain off liquid and stir in sesame oil.
Sprinkle with sesame seeds.

Nutrition Facts : Calories 31.8, Fat 1.2, SaturatedFat 0.2, Sodium 291.4, Carbohydrate 5.3, Fiber 0.1, Sugar 4.7, Protein 0.3

Ingredients

stems from 4-5 large broccoli stem (about 1 pound)
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon chopped fresh tarragon
1 teaspoon sesame oil
toasted sesame seeds

STIR-FRIED BROCCOLI STEMS

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 6

Stir-Fried Broccoli Stems image

Steps:

Heat the oil in a skillet over high heat. Throw in the broccoli and stir-fry, tossing constantly, until browned in spots, 3 to 4 minutes. Add the garlic and ginger and cook, tossing, about 1 minute more. Sprinkle over the soy sauce and toss. Sprinkle with the cilantro, stir and serve.

Ingredients

1 tablespoon olive oil
6 broccoli stems, peeled and cut into thin diagonal slices
1 clove garlic, minced
1 inch peeled ginger, grated
2 tablespoons soy sauce
1/2 cup chopped fresh cilantro

PICKLED BROCCOLI STEMS

Kids and adults love these crunchy, garlicky pickles. One of my signature dishes, these are always on my coffee table for dinner guests to snack on because my son eats broccoli several times a week, and this is the perfect destination for the stems. If you buy your broccoli with the stems attached (as opposed to the crowns only), you'll now feel like you're getting a lot for your money.

Provided by Martha Rose Shulman

Categories appetizer

Time 10m

Yield Makes about 1/2 cup

Number Of Ingredients 5

Pickled Broccoli Stems image

Steps:

Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick slices (as pictured above) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.
Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 1 gram

Ingredients

3 or 4 broccoli stems (from one bunch)
1/2 teaspoon salt, preferably kosher salt
1 medium size garlic clove, minced or pureed
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil

PAN-FRIED BROCCOLI STEMS

This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem's worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn't all get absorbed by the broccoli stems.

Provided by Martha Rose Shulman

Categories dinner

Time 5m

Yield Serves 4

Number Of Ingredients 3

Pan-Fried Broccoli Stems image

Steps:

Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don't slice paper-thin because then it's too easy to burn them.)
Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don't add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
Continue with all of the broccoli stems, adding oil as needed.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 1 gram

Ingredients

4 to 8 thick broccoli stems
About 4 tablespoons grape seed oil or olive oil
Salt to taste

STEAMED BROCCOLI FLORETS

Steamed Broccoli Florets, with a tart mustard vinaigrette, is a delightful fast-to-fix recipe from field editor Peggy Van Arsdale of Crosswicks, New Jersey. "My Aunt Marion was a wonderful cook. I have many recipes from her, including this one," Peggy pens.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Steamed Broccoli Florets image

Steps:

In a small bowl, whisk the sugar, vinegar, oil, water, prepared mustard, salt, pepper and ground mustard. Set aside. , Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Place in a serving bowl. Whisk dressing; drizzle over broccoli and toss to coat.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons water
1/2 teaspoon prepared mustard
Dash each salt, pepper and ground mustard
1 pound fresh broccoli florets

BROCCOLI SALAD WITH GARLIC AND SESAME

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.

Provided by Melissa Clark

Categories quick, salads and dressings, side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

Broccoli Salad With Garlic and Sesame image

Steps:

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams

Ingredients

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

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Marinated Broccoli Stems Recipes

MARINATED BROCCOLI STEMS

Make and share this Marinated Broccoli Stems recipe from Food.com.

STIR-FRIED BROCCOLI STEMS

PICKLED BROCCOLI STEMS

PAN-FRIED BROCCOLI STEMS

STEAMED BROCCOLI FLORETS

Steamed Broccoli Florets, with a tart mustard vinaigrette, is a delightful fast-to-fix recipe from field editor Peggy Van Arsdale of Crosswicks, New Jersey. "My Aunt Marion was a wonderful cook. I have many recipes from her, including this one," Peggy pens.

BROCCOLI SALAD WITH GARLIC AND SESAME

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