When I was little, my mom would
cut broccoli stems before she steamed them, making «legs» that I adored.
Use a mandolin, food processor or sharp knife to
cut the broccoli stems into thin slices, as well as the carrots.
Cut broccoli stem and carrot to fit Spiralizer Attachment.
Not exact matches
So next time you're
cutting up
broccoli to go into the oven, add those
stems in too.
Wash the
broccoli thoroughly, and
cut off about 2 inches of the thick
stem.
Trim off the hard
stem of
broccoli crowns and
cut the
broccoli into bite sized pieces.
Remove the
stems from 2
broccoli heads,
cutting as close to the florets as possible.
1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb
broccoli, tops
cut into small florets and
stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped
I probably didn't chop the
broccoli quite fine enough on this first attempt, so next time I'll
cut the
stems and florets coarsely, then pulse them in the food processor.
Cut the
broccoli into small florets and finely chop the peeled
stems.
3 — 4 small
broccoli heads,
stems cut to about 2 ″ and julienned 1 small red apple,
cut into slices about the same size as the
broccoli 1/2 cup dried cranberries 1/2 small red onion, sliced 1/2 cup sliced almonds
Meanwhile,
cut broccoli florets from
stems, and separate florets into small pieces using tip of a paring knife.
Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4
Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs
broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4
broccoli (about 2 large stalks),
stems peeled and
cut crosswise into 1/4 slices, tops
cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt
1 large bunch greens (such as spinach, mustard greens, kale, or
broccoli rabe; about 1 pound), thick
stems removed, spinach left whole, other greens
cut into 1 - inch strips (about 10 cups packed)
Remove tough ends of lower stalks, and wash
broccoli thoroughly,
cut flowerets and
stems into thin slices.
slice the head of
broccoli from the
stem end into thick steaks and
cut a medium onion into two halves.
Using the same knife, chop the onion (however you like), remove the
stems from the
broccoli,
cut the carrot into slices, and chop the end off of the bok choy and separate the leaves.
1 cup raw cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion,
cut into 1 / 4 - inch dice 3 cups cauliflower,
cut into large chunks 6 cups
broccoli, separated into bite - sized florets and peeled
stems cut into chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper In a dry blender, grind the cashews into a powder.
Cut the
broccoli florets off of your
stem.
3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of
broccoli,
stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends
cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
pasta of your choice (I used some gourmet whole wheat noodles I don't know the name of) 1 bundle fresh
broccoli rabe,
stems and leaves
cut into 1 - inch segments (I used 8 oz.
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch
broccoli, with tough
stems trimmed,
stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and
cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and
Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dir
Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch
broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dir
broccoli, with tough
stems trimmed,
stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and
cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
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.
All of the
stems / base of the
broccoli or just some which would be included when
cutting into florets.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard
stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large
broccoli head —
cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
it was shredded
broccoli stems (tough ends, sides
cut off) combined with almond butter to hold together (but Ive sometimes combined white beans, or firm tofu, flax egg) and then I roll it in ground flax seeds and fry in coconut oil then serve with Braggs's liquid aminos.
ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups small
broccoli florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (
stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (
cut into strips) Parmesan cheese (optional)
Ingredients: 1 large head
broccoli,
cut into 1 1/2 - inch florets,
stems peeled and sliced Olive oil 1 ruby red grapefruit, peeled and segmented 1 cara cara orange, peeled and segmented 1/2 cup labneh 1/4 cup pine nuts Salt Black pepper 1 lime
squash etc ingredients: 1 large spaghetti squash,
cut in half lengthwise + seeds scooped out 4 kale stalks,
stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of
broccoli,
cut into florets salt + pepper
3 cups cooked quinoa - see method below 5 cups raw
broccoli,
cut into small florets and
stems 3 medium garlic cloves 2/3 cup raw nuts — cashews, almonds or pine nuts 1/3 cup rice Parmesan (tricky to find but you'll see it in the chillers in a small blue foiled shaker) sea salt to taste 2 tablespoons fresh lemon juice (usually 1 med.
stems of 4 - 6
broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the
stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large
broccoli head —
cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
1 lb
broccoli,
stems thinly sliced,
cut into florettes 1 teaspoon olive oil 6 cloves garlic, minced 1 bunch swiss chard (about 1/2 pound), rough
stems removed, roughly chopped 1 cup thinly sliced green onions, plus extra for garnish 1/2 teaspoon salt 1 16 oz can azuki beans, rinsed and drained 1/3 cup miso 1/2 cup hot water 4 teaspoons toasted sesame seeds Sriracha hot sauce, to serve
Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the
stem.
2 Bell Peppers - Slice from
stem to bottom following the curve 6 Baby Bok Choy - Leave whole or slice in 1/2 lengthwise 1 head of
Broccoli - Trim
stem and
cut into steaks 1/4» thick 4 Carrots - Slice lengthwise into 1/4» planks.
If you wish to use the large
broccoli stem,
cut off the bottom 1 inch of the
stem.
Cut the
broccoli florets, with their thinner stalks attached, off the woody
stems and save some of the smaller leaves.
Cut stem of
broccoli from
broccoli crown.
Cut the
stems off the
broccoli just below the florets.
Some of the favorites include the crunchy bits of romaine lettuce, red peppers, baby carrots,
cut up bits of
broccoli stems, cucumber and celery.
Give in limited quantities: Beet greens (tops); Bok choy;
Broccoli (mostly leaves /
stems); Carrots; Celery
cut into bite size pieces; Collard greens; Kale; Mustard greens; Pea pods (the flat edible kind); Radish tops; Spinach.
1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound
broccoli rabe, outer leaves and thick
stems removed; florets and tender
stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread,
cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)