When cooking fresh broccoli with long stems, rinse and clean the broccoli; cut off the stems. Leave the stems whole. Cut the florets into large pieces. If the stems are very thick, cut in half.
Stack the stems into a pot, layering and criss-crossing. Add water to cover the stems a bit.
Carefully place the florets on top of the stems. Bring water to a boil; then turn down into a simmer and cover. Cook until tender or whatever way you prefer broccoli.
If the stems are tough; peel them before cooking. I like to add a bay leaf when cooking broccoli, it gives it a good flavor.
If you have a steamer pot, you can add the stems to the bottom of the pot with the water and add the florets to the steamer insert.
Source: Food Network TV
By mkymlp from NE PA
We used to eat in a Chinese restaurant where they used the broccoli stems in cashew chicken. It was delicious, much more flavor than celery. (10/28/2009)
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