This week at the farmers market, cauliflower and broccoli were in great abundance. One farm had broccoli on the stalk, instead of just the flowery crowns, and to me that was absolute perfection. I think the broccoli stem is highly underrated! It’s delicious, raw or cooked, great in soups, salads, or even sautéed. This week, though, I made some very easy broccoli and carrot slaw with the stems and reserved the crowns for steaming later.
Next time you are debating between paying more for the crowns and skipping the stalks, don’t! Get stalks! Then do this!