Don’t throw away your broccoli stems: with this ingredient, you can turn them into an incredibly delicious snack
When it comes to broccoli, the florets steal the show. We really don’t know the vegetable any other way. What a waste, because the stems are just as big a star as the florets! How do you make them shine? Well, by transforming them into a snack with… miso.
Sustainability has never played such a major role as it does now. Wasting food? We hate it. Supermarkets are eagerly responding to this. Like Albert Heijn with its Surplus food packages, and Lidl with its Waste-not vegetable and fruit bags. At home, we can also do our bit. For example, by using up as many products as possible instead of throwing them away. That beautiful broccoli of yours? You really shouldn’t throw away the stalk—what a waste!
Umami bombs
The secret ingredient? I already revealed it in the intro, but it’s miso. With this amazing ingredient, you give your broccoli stems a fantastic umami flavor. Exactly what gives your broccoli—which might otherwise be a little bland—a boost. Miso is naturally a fairly thick paste, so you need to thin it out to make it workable. You can mix it with olive oil or sesame oil and spread it on like a kind of butter. Or turn it into a glaze, using soy sauce and rice vinegar as the base.
Boiling or frying
The recipe is simple. Cut your broccoli stems into slices, coat them with your miso mixture, and then cook them until tender. You can cut slightly thicker broccoli slices and boil them. It’s even tastier to cut them a little thinner and fry the slices until brown in a pan with oil. Or spread the miso broccoli slices over a baking sheet and bake them in the oven for about 15 minutes. An oven temperature of 220 should be enough. Crazy delicious—and this is how you give broccoli the true star status it deserves.
Also read:
- 15x secret weapons of top chefs: put them to good use as a home cook
- What is black Chinese vinegar, and why is it so popular in Asian cuisine?
- Go crazy and flatten your broccoli
Source: Tasting Table
