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Pat-NoCal

If the stems are particularly long on a head of broccoli I like to stirfy diagonal slices

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Posted to Thread #29360 at 9:42 pm on Jan 12, 2017

of the stem with ginger, garlic, soy, etc. as a side dish to Asian entrees (peeling the stems first if need be though I usually don't peel). Otherwise I just slice the stems and steam them for a minute or so before adding the florets, then spritz with fresh lemon juice. Very simple and tasty.

At the link are some ideas for broccoli stems which may inspire. I tend to like Marsha Rose Shulman's recipes and ideas.

Link: http://well.blogs.nytimes.com/2014/06/20/broccoli-stems-and-all/?_r=1


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