We all know it: broccoli is far from being the most popular of vegetables, yet its composition is impeccable from a nutritional point of view. Very rich in nutrients, it contains many vitamins excellent for the skin, heart health but also the prevention of several diseases. The numerous fibers contained in broccoli improve intestinal transit as well as the general health of the digestive system. Green cabbage is also a major antioxidant, which helps purify the blood by eliminating toxins and free radicals. Consuming broccoli on a regular basis also helps protect the immune system, which is often weakened during the last two seasons of the year.
Why shouldn’t you throw away the trunk and stems of broccoli?
Contrary to popular belief, the trunk and stems of broccoli have as much flavor interest as the rest of the vegetable. These two parts in fact contain the same components as the head, and can also be consumed. To reduce food waste and take full advantage of the benefits of broccoli, we offer them in many comforting recipes. The stems do not necessarily need to be peeled, but the trunk, conversely, must be peeled to remove the toughest parts.
What recipes for the trunk and stems of broccoli?
You can slip them in as desired, in the same preparations as the flowers: gratins, steamed, or sautéed in a pan. Unlike the head, the stem of broccoli is also ideal for dishes with a smoother texture such as soups, purees, soups, guacamole or even smoothies. Simply cook the pieces in boiling water until they are very tender, before pureeing.
As is the case with many vegetables, broccoli is also eaten raw, and this is how we get the most out of the nutrients it contains. To do this, nothing could be simpler: clean it well before serving it as a carpaccio, or accompanied by dips and dipping sauces, as an aperitif.
Discover the recipe for Broccoli and Monk’s Head Salad
