Not exact matches
In one of our quinoa salads, we also use the ends of the tender -
stem broccoli from our Asian
broccoli salad, where the
broccoli stems were just a bit
too long to fit into our takeaway boxes so we chopped them off and added them to the quinoa.
So next time you're cutting up
broccoli to go into the oven, add those
stems in
too.
I made sure to chop this
broccoli up pretty well (and I used the
stems too, not just the florets), because I didn't want huge pieces of
broccoli in the sandwich.
Carmelized shallots in butter, a
broccoli crown, cut up the florets and the
stem too, added it to the mix, then poured in the chicken stock (that is what I had) and then cooked for about 10 minutes.
Broccoli stems work great,
too!