Pickled Broccoli Stems Recipes
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
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
STIR-FRIED BROCCOLI STEMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 6
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.
PICKLED BROCCOLI STEMS
Provided by Food Network Kitchen
Categories side-dish
Time 4h55m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Bring a medium pot of water to a boil. Peel the broccoli stems and slice them into 1/2-inch-thick coins (or oddball shapes--just keep them all about the same size). Blanch them in the boiling water until fork-tender, 2 to 4 minutes. Cool them in ice water; drain.
- Bring the vinegar, salt, sugar, pickling spice, bay leaf, lemon zest and juice and 1 cup water to a boil in a small saucepan. Pour over the broccoli and let cool. Refrigerate for at least 4 hours.
BROCCOLI STEM PICKLE
Steps:
- Using a sharp knife, peel away the fibrous skin of the broccoli and then cut the pale inside trunk into matchstick-size batons. Blanch for one minute in boiling water, drain and cool under cold running water.
- Whisk together the remaining ingredients, pour over the broccoli stems in a large bowl, toss and chill. Refrigerate for two hours before serving.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 498 milligrams, Sugar 4 grams
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
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
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