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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. Step 3. Continue with all of the broccoli stems, adding oil as needed.
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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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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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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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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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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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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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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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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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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.
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Add the broccoli stems and sear for 8 minutes, until lightly browned, basting continuously by spooning the melted butter over the stems. Add the fresh coriander seeds, bouquets, and stems and continue to baste for another 3 minutes. Slice each stem crosswise into ¼-inch-thick rounds.
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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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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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Add shrimp to large skillet or wok over medium-high heat. Sauté shrimp for 4-5 minutes or until pink and no longer translucent. Transfer to a plate and set aside. Discard any leftover liquid in the skillet. Add 2 teaspoons oil to skillet over medium-high heat. Add bell pepper, garlic, ginger and broccoli noodles to the skillet.
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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.
