Next time you cook broccoli, don’t discard the stalks. They are deliciously edible and can be eaten raw like vegetable sticks easy healthy recipes. They make a very healthy and quite nutritious. It has slightly higher vitamin c and calcium than the florets. It is also a good source of fiber. You might thing that the stalks of broccoli are bitter, tough and stringy, especially when raw. Peel them and you will find that the core is mild tasting, crisp and makes a crunchy treat. In this recipe adapted from The Steinbeck House Cookbook, raw broccoli sticks healthy meals are served with a dry dip of chili powder and lemon pepper for a refreshing and zesty snack.
Eating the stalks raw allows you to enjoy the essential nutrients locked in the vegetable. If you don’t like to eat it raw, you can steam it quickly or blanche it in simmering water for a few seconds and immediately plunge it in an ice cold bath. It will take only a few seconds to cook the broccoli stems and anymore than that, you will lose the characteristic watery crunch that makes it so addictive as a snack. You can also serve this as an appetizer or as a side dish. Combine it with other raw vegetable sticks like carrots, cucumber, zucchini, turnips, and celery.
Ingredients: Stems from 4 to 5 lbs. of broccoli, 1 teaspoon chili powder, 1 teaspoon lemon pepper
Cut the flower heads off the broccoli and reserve for another dish. Peel the broccoli stems with a vegetable peeler and cut into 1 in. lengths. In a small bowl, stir together the chili powder and lemon pepper. Serve the broccoli sticks with the chili powder mixture on the side, for dipping.
When selecting a broccoli for making this recipe, choose stems that are light green in color and have a smooth texture. The stalk should be lighter in color than the crown. Look at the stem ends and avoid those that are dried out and browning. Young stalks are crisper and milder tasting. Get the stalks as fresh as possible, preferably organic. The stalk requires peeling before you can get to the crisp and edible center. Use a vegetable peeler for peeling the tough green skin covering the stalk. You can also pare it with a chef’s knife or paring knife.