While most of us have been taught to cook with just the florets on a broccoli crown, those bodacious stems are seriously delicious and versatile, with a taste and texture similar to kohlrabi. Try peeling the stems, then slicing them up and tossing with olive oil, and flaky sea salt for veggie platters. You could also simmer them until tender to make a puree, or whip up our newest obsession…Broccoli Hummus!
Whoever said hummus has to have chickpeas needs to try this recipe. This broccoli hummus is ridiculously light and fluffy, and chock full of flavor thanks to all the fresh herbs, lemon, garlic, and broccoli stems. So here’s to re-thinking food waste, and the ways we utilize every part of our hard-earned fruits and veggies.
Recipe and photo by Michelle Aronson of Farmbelly!