The stem of a broccoli makes up over 30% of the vegetable, yet they rarely make it onto our plates. Introducing broccoli stems to your meals will make your food go further and reduce your household food waste – you're on to a winner.
This healthy salad combines raw broccoli stalks and stems with sweet green apple, spring onions and salty blue cheese for a delicious lunchtime salad or light supper.
Should you really eat the stems? Of course! Broccoli stems are crunchy, mild, and sweet - and are much higher in fiber than the florets.
And should I really eat it raw? Broccoli frequently earns a spot high on the “superfoods” lists - partly because it delivers a healthy dose of sulforaphane, a compound thought to prevent cancer by helping to stimulate the body’s detoxifying enzymes. When eating broccoli raw, this sulforaphane is absorbed faster and in higher amounts compared to when cooked, where its vitamin, mineral and phytochemical content may be lost. If you do prefer broccoli cooked, steaming is the best method to hold in the nutrients.
This recipe calls for a ‘ceviche’ style of preparation, marinating the finely sliced broccoli in a combination of sea salt, lemon juice, cider vinegar and rapeseed oil. In addition to adding flavour, the citric acid causes the proteins in the vegetable to be broken down, softening the broccoli slightly.
When cooked, broccoli stems can be used in all types of meals, whether it’s in your curries, stews, soups or pasta dishes. Full of texture and flavour, please do your bit and don't throw your broccoli stems away again!
SAVE OUR STEMS!
Wonky Parsnips is an awareness-raising blog that aims to change the way we engage with food.
22nd November 2016: Breadline Challenge - You are what you eat
17th November 2016: Taking on the Breadline Challenge
21st October 2016 - Recipe: #Goatober Jalfrezi Kid Goat & Butternut Bhaji Burger
3rd October 2016 - Recipe: Rack of Kid Goat with Moroccan Couscous
1st October 2016 - Putting Kid Goat on the Menu for the UK's first #Goatober Campaign
12th September 2016 - Eating Locally: My Top 5 Local Businesses
8th September 2016 - Nose-to-Tail Recipe: Pomegranate Beef Cheeks with Butternut Mash
16th August 2016 -
Nose-to-Tail Recipe: Caribbean Lamb Breast with Grilled Pineapple Salsa
16th August 2016 - Sustainably Sourced Meat + Nose-to-Tail Cooking: The Beginning
10th August 2016 - Volunteering with FoodCycle
7th August 2016 - How Slovenia Tackles Food Waste
2nd August 2016 - Recipe: Raw Broccoli Stem and Green Apple 'Ceviche' Salad
18th July 2016 - Eating Locally - The Challenge
13th July 2016 - 10 Practical Tips to Reduce Food Waste at Home
7th July 2016 - 8 Brands Tackling Food Waste