Weird thing it the broccoli stem There was something white… Flickr
Use the medium or large holes on a box grater to grate broccoli stems into small grounds. Combine the grated broccoli stems with different seasonings as well as a binding agent such as eggs and flour. Start by using 1 egg and 1/4 cup flour for 1 cup grated broccoli stems. Make sure the mixture can be gently formed into small fritters by hand.
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Use a vegetable peeler or sharp paring knife to peel the broccoli stalks, removing the tough outer layer. This layer tends to be a bit woody; you want to remove that. The inside is delicious and tender. The woody stem of broccoli is visible as a white edge in the photo on the left. If you're growing broccoli at home, cut the plant at the base.
Broccoli on white stock image. Image of stem, fresh, iron 941185
It goes exactly as you'd expect it to go. Run a Y-peeler down the sides of the stem, until the darker green skin gives way to the pale green, almost-white flesh. (Sometimes, if we're working.
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The initial sign that it's starting to go bad is usually a noticeable odor that intensifies gradually. Other early indications that broccoli is heading downhill are when its green or bluish-green crown starts turning yellow and when the leaves attached to the stem begin to wither. You don't need to throw the broccoli away when symptoms are this.
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It might be systemic downy mildew. A quick search found this page: This head of broccoli was bought 2 days ago at Trader Joe's in WA state. The white substance itself has no odor, feels soft like foam, and goes from the stem up into the florets. None of it is visible from the outside of the head.
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If its white but firm, it's ok, just imperfect probably due to lack of sun during harvest or ice burn during transport. Yep, broccoli gets packed in condenced ice to keep it from wilting during transport. The presence of white in the broccoli stem is typical and does not indicate that something is wrong.
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Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil. In a bowl, toss the sliced broccoli stems with olive oil, salt, pepper, and garlic powder. Spread the broccoli stems on the prepared baking sheet in a single layer. Roast until golden brown, about 10 minutes per side. Serve them immediately.
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Most of the time, I prefer to eat the broccoli stems raw, either tossed into a salad or arranged on a plate and drizzled with some olive oil and a sprinkling of flaky sea salt. They don't need much else. It makes for a fun little predinner snack for the cook—just a treat, nothing that will ruin your appetite.
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Preheat oven to 425° and line a baking sheet with parchment paper. Remove all florets from the head of broccoli. Peel the stalks to remove tough outside layer. Slice the stem into 1/8 in pieces. Add sliced broccoli stems, extra virgin olive oil, Parmesan cheese, salt and pepper to a large mixing bowl. Use tongs to mix ingredients together, so.
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Instructions. Preheat the oven to 400F. Line a baking sheet with parchment paper. Peel the broccoli stalks with the vegetable peeler (just remove the tough outer layer of the broccoli stems). Cut the broccoli stalks into 1/4-inch slices. Toss the broccoli stem slices with olive oil, then put them on a baking sheet in a single layer.
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A pile of broccoli stalks. Neutral oil with a high smoke point. 6 tablespoons butter. 1 handful chopped pecans. 1 garlic clove, thinly sliced. 1 pinch red pepper flakes. 2 teaspoons lemon juice. Salt and pepper, to taste. See the full recipe (and save and print it) here.
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The stem is tougher than the florets but it has a wonderfully mild flavor that's crisp and crunchy when raw and becomes tender and almost juicy when cooked. The leaves, which are also edible, are almost kale-like in texture and flavor and wilt perfectly when cooked. I'll pull them off from the stem and set them aside, then I'll trim off the browned bottom of the stem and chop off the.
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Step 2 - Wash the tenderstem broccoli and cut off any tough or browned stalk ends, but leave the majority of the stem. Step 3 - Place the broccoli on a large baking sheet, drizzle with oil, then sprinkle with salt. Toss until coated in the oil and salt. Step 4 - Arrange in a single layer on the baking sheet so air can get around each piece.
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3 Broccoli Stem Pesto. Pesto is typically made with fresh basil, pine nuts, garlic, and parmesan cheese, but you can also make a delicious version with broccoli stems. This recipe from Fork in the Road will guide you through how to make a simple tasty version of the green dip by blending chopped stems, basil, nuts, garlic, olive oil, and vegan.
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Instructions. Preheat oven to 375. Trim rough outer edges off of broccoli stems then slice into thin coins. Mix broccoli pieces with olive oil, salt, pepper and other seasonings (except Parmesan cheese), if using. Roast at 375 for 20-30 minutes, stirring once, until tender. Sprinkle with Parmesan cheese and serve hot.
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Eating Broccoli with White Spots . Most of the problems with white spots happen well before the broccoli develops a head big enough to eat. However, if there are white spots on the broccoli head, it is not safe to eat. Not only will it taste bad it may make you sick. In conclusion, several fungal diseases cause white spots on broccoli.
