Marinated Broccoli Stems Recipes
SIMPLE MARINATED BROCCOLI
My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.
Provided by Jody C.
Categories Side Dish Vegetables Broccoli
Time 3h10m
Yield 6
Number Of Ingredients 4
Steps:
- Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
- Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g
MARINATED BROCCOLI
This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 119 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STIR-FRIED BROCCOLI STEMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over high heat. Throw in the broccoli and stir-fry, tossing constantly, until browned in spots, 3 to 4 minutes. Add the garlic and ginger and cook, tossing, about 1 minute more. Sprinkle over the soy sauce and toss. Sprinkle with the cilantro, stir and serve.
PICKLED BROCCOLI STEMS
Kids and adults love these crunchy, garlicky pickles. One of my signature dishes, these are always on my coffee table for dinner guests to snack on because my son eats broccoli several times a week, and this is the perfect destination for the stems. If you buy your broccoli with the stems attached (as opposed to the crowns only), you'll now feel like you're getting a lot for your money.
Provided by Martha Rose Shulman
Categories appetizer
Time 10m
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick slices (as pictured above) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.
- Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 1 gram
PAN-FRIED BROCCOLI STEMS
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem's worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn't all get absorbed by the broccoli stems.
Provided by Martha Rose Shulman
Categories dinner
Time 5m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don't slice paper-thin because then it's too easy to burn them.)
- Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don't add too many at a time because they will cook quickly and you need to turn them all over before they burn.) 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.
- Continue with all of the broccoli stems, adding oil as needed.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 1 gram
MARINATED BROCCOLI STEMS
Make and share this Marinated Broccoli Stems recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel broccoli stems; cut into 1/8 to ¼ inch slices.
- In a bowl or large jar, combine vinegar, sugar, salt and tarragon, stirring until the sugar dissolves.
- Add broccoli, stirring to coat thoroughly.
- Cover and refrigerate overnight, stirring once or twice.
- Before serving, drain off liquid and stir in sesame oil.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 31.8, Fat 1.2, SaturatedFat 0.2, Sodium 291.4, Carbohydrate 5.3, Fiber 0.1, Sugar 4.7, Protein 0.3
PICKLED BROCCOLI STEMS
Provided by Food Network Kitchen
Categories side-dish
Time 4h55m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Bring a medium pot of water to a boil. Peel the broccoli stems and slice them into 1/2-inch-thick coins (or oddball shapes--just keep them all about the same size). Blanch them in the boiling water until fork-tender, 2 to 4 minutes. Cool them in ice water; drain.
- Bring the vinegar, salt, sugar, pickling spice, bay leaf, lemon zest and juice and 1 cup water to a boil in a small saucepan. Pour over the broccoli and let cool. Refrigerate for at least 4 hours.
SESAME HONEY MARINATED BROCCOLI
Here is what President George Bush Senior had to say about broccoli: �I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States, and I'm not going to eat any more broccoli. Aw, come on Mr. President, try this! Broccoli is believed to be the first of the cole crops to evolve from the wild species of kale or cabbage and was actually cultivated by the Romans. It was introduced in England in the early 16th century known as Italian asparagus or sprout cauliflower. In 1775, John Randolph described broccoli as the heads eat like cauliflower and the stems will eat like asparagus. Broccoli is a relatively recent introduction into the United States. It was grown in the 1800's, but was not popular until later. The first shipment from the west to the east was in 1923 and was really only found in Italian areas of the country. Broccoli means little sprouts in Italian. It became an important vegetable in the US during the 1930's. Broccoli is high in fiber and vitamin C and also is high in calcium and vitamin A. Cook time is marinating time. If you don't care for raw broccoli, lightly steam it for about 5-8 minutes.
Provided by Sharon123
Categories Salad Dressings
Time 3h10m
Yield 4-6
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large zip lock bag and gently toss to coat. If you don't like raw broccoli, lightly steam it for about 5-8 minutes, then combine with rest of ingredients.
- Marinate for at least 3 hours before serving.
Nutrition Facts : Calories 165.3, Fat 8.5, SaturatedFat 1.2, Sodium 51.8, Carbohydrate 21.6, Fiber 4.5, Sugar 11.7, Protein 5
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