Today, an anti-waste recipe: green broccoli stem cream.

Every time I bought broccoli, I felt bad about having to throw away all that stem. I was always used to cutting the florets and removing the stalks, but one day I saw a girl on Instagram using them, and then I wanted to try it. Well, I have to tell you I regretted not doing it sooner, they are delicious, and there is less waste in the kitchen, so my motto #zerowaste #behappy can continue!

Once blended, the broccoli stems can be spread on bread crostini, used as a tasty pesto for pasta, or even to make delicious broccoli gnocchi or to top a great homemade pizza.

I left it plain to use it in other preparations, but it is really very good if when blending, you add a handful of nuts or sun-dried tomatoes, a real treat.

Now let’s see how to make this recipe together.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1 stem broccoli
to taste fine salt
to taste pepper
to taste olive oil

Tools

Below you will find links to some tools used to make the recipe

1 Cutting Board
1 Knife
1 Pot
1 Immersion Blender

Let’s Start!

Take the broccoli and clean it by cutting the florets from the stem, remove any leaves and the hard part at the end of the stem if present. Boil in plenty of water for about 15 minutes and until nice and soft. I cooked them separately from the florets, but naturally, you can cook everything together if the preparation you need to make with the florets involves boiling.
When the stem is cooked, drain it and transfer it to a container suitable for the immersion blender, then blend. If necessary, add a little cooking water but do not make the cream too liquid. I, for example, did not need to add any.
Season our broccoli stem cream with a drizzle of olive oil, a pinch of salt, and a grind of fresh black pepper. Take a photo, post it on social media tagging me (unaricciachepasticcia) and let me know how you used your stem cream.