Ideas for using brocolli stumps?

[miss_thenorth]

I put up alot of brocolli, and want to use ALL the stumps. I have already made a big batch of brocolli slaw. Is there anything else I can do with the stumps? If not, I will just put these in the fridge until I am ready to make more slaw--they last quite a while. but if anyone has any other ideas, bring em on! It's a good day to be in the kitchen!!!!!

 

[big brown horse]

I put up alot of brocolli, and want to use ALL the stumps. I have already made a big batch of brocolli slaw. Is there anything else I can do with the stumps? If not, I will just put these in the fridge until I am ready to make more slaw--they last quite a while. but if anyone has any other ideas, bring em on! It's a good day to be in the kitchen!!!!!

Would they be too strong to use in veggie broth or stock?

Can you dice them to use in a brocolli rice casserole?

 

[freemotion]

Can you ferment them into a version of sauerkraut?

 

[big brown horse]

Can you ferment them into a version of sauerkraut?

Good idea!

 

[patandchickens]

I wonder how they would pickle, if sliced very thin or julienned. Never actually tried it though.

BTW I really like the phrase 'broccoli stumps", it is excellently descriptive and accurate

Pat

 

[davaroo]

I wonder how they would pickle, if sliced very thin or julienned. Never actually tried it though.

BTW I really like the phrase 'broccoli stumps", it is excellently descriptive and accurate

Pat

I was wondering about that, too. Stumps? But hey it works. Stump Pickles sound interesting...

 

[miss_thenorth]

Well, I have enough of them, so I will try a small amount for pickling.

A broccoli-rice-chicken casserole on the menu for tomorrow.

Soups are more of a fall/winter thing around here, and freezer space is at an all time low, due to the abundance of crops and meat being put up, so I won't make broth to freeze.

Fermenting. Haven't gotten around to that yet, kinda scared, something that I will look into more this winter whenI can actually focus on learning new things.

Any preferred recipe for the pickling? If not, I'll just wing it, and let you know how it goes. I'm thinking I will julienne the stumps for the pickles. And I'll put in some onion just for Pat

 

[sylvie]

I peel, cut into long hunks and steam till tender. I dip into whatever strikes me at the moment, like tartar sauce. I consider them almost a gourmet vegetable. Not as different as the pickle idea, but I enjoy them much more than the broccoli florets.

 

[miss_thenorth]

I peel, cut into long hunks and steam till tender. I dip into whatever strikes me at the moment, like tartar sauce. I consider them almost a gourmet vegetable. Not as different as the pickle idea, but I enjoy them much more than the broccoli florets.

I agree that the tenders inside the stumps are the best!!!! Your idea sounds great.

 

[patandchickens]

Any preferred recipe for the pickling? If not, I'll just wing it, and let you know how it goes. I'm thinking I will julienne the stumps for the pickles. And I'll put in some onion just for Pat

If it were me, I would probably try a fresh (not cannable) pickle first and see if it seemed plausible -- I would probably go with a simple Asian type arrangement, julienne of your broccoli stumps with perhaps some carrot added, in rice wine vinegar with a little bit of sugar added, either straight or with a little ginger and/or garlic; let sit in the fridge til the next day then see how you like it, and it should keep a few days.

If you like the general effect, you could try putting up just one small jar, raw packed into hot jar with boiling pickling liquid added and then processed 10 min, and see how it strikes you after a week or two.

I agree with the "gourmet vegetable"assessment -- really fresh sweet broccoli stems I actually like better than the normal eatin' part of the broccoli, in salads or for dipping into things.

Good luck, have fun, I look forward to hearing how it goes,

Pat