What can you do with broccoli stalks?
Peel off the tough outer skin and the stalk underneath is pale, crisp and sweet, rather like kohlrabi. Slice it into coins or batons and cook it alongside the florets, shave it raw into a salad, roast it, chop it into a pasta sauce or blend it into soup.
Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.
Somewhere along the way, the broccoli stalk got a bad name. People cut off the florets and throw away the trunk, which is a bit like buying a loaf and keeping only the crust. The stalk is often the sweetest, crunchiest part of the plant. It just needs a minute of preparation.
Peeling and cutting
Trim off the dry end, usually the bottom finger's width or so. Then look at the stalk: the outside is a fibrous, slightly darker green layer. Peel it with a vegetable peeler or a small knife until you reach the pale, juicy core. On a thick stalk this outer layer can be quite thick; on young tenderstem it is barely there and can often stay on.
Then cut to suit the dish:
- Coins for stir-frying, roasting and pasta.
- Batons for dipping or for a quick pickle.
- Ribbons, shaved with a peeler, for salad.
- Small dice for soups, sauces and risotto.
The rule: the smaller you cut, the closer the stalk cooks to the speed of the florets. Thick chunks need a head start.
Raw
Peeled stalk is lovely raw. Shave it into ribbons or slice it thinly and dress it with lemon juice, olive oil, salt and some grated Parmesan or pecorino. Toasted almonds or chilli flakes are good too. It stays crisp and sweet for hours, so it works for a packed lunch. Batons also make good crudités for an aperitivo.
Roasted
Cut the peeled stalk into coins or batons, toss with olive oil and salt, and roast alongside the florets on a hot tray until the edges are golden and the middles tender. The stalk caramelises beautifully and keeps a little bite. Finish with lemon zest, garlic or a spoonful of gremolata.
In pasta
Classic southern Italian broccoli pasta works brilliantly with the whole plant. Dice the stalk and cook it in the pasta water before the florets, or soften it slowly in olive oil with garlic, chilli and perhaps an anchovy or two until it is falling apart. Toss with the pasta, some cooking water and plenty of cheese or toasted breadcrumbs. The soft, mashed stalk turns into part of the sauce.
In soup
Stalks are made for soup. Dice them with a potato and an onion, simmer in stock until soft, add the florets for the last stretch and blend. The stalk gives body and sweetness without any cream; there is more on that in vegetable soup without cream. Or keep it chunky and add white beans and a spoonful of pesto.
Other good homes
- Stir-fry: thin coins, with ginger, garlic and soy, cooked fast in a hot pan.
- Pickles: batons in a quick vinegar brine, kept in the fridge. Our quick pickles page has the basics.
- Fritters: grated stalk mixed into a batter with egg, cheese and herbs, then fried in spoonfuls.
- Slaw: grated or julienned with carrot and a lemony dressing.
- Pesto: blanched stalk blended with the florets, garlic, nuts, oil and cheese.
Keeping them
If you are only using the florets today, wrap the stalk and keep it in the fridge's vegetable drawer, where it stays crisp for days. Peeled stalks dry out faster, so peel just before cooking.
FAQ
Do we have to peel the stalk?
Not always. On thin, young stalks the skin is tender. On thick ones, the outer layer stays stringy however long you cook it, so peeling is worth it.
Can we use cauliflower stalks the same way?
Yes. The core and the thick lower stems of cauliflower are just as sweet once trimmed, and good roasted or in soup. The leaves roast to crisp edges too.
Why are our broccoli stalks woody?
Usually because they were not peeled deeply enough or the very bottom was not trimmed off. Older broccoli also gets woodier; peel more generously.
Written by the Zestasy editors. General information for curious adults, not medical, nutrition or training advice.