My first restaurant cooking job was in a vegetarian restaurant and the head cook told me to "respect the vegetable" when peeling broccoli, and how to carefully do it since the stem is full of flavor and useful, but is best peeled. I never really thought about peeling and using the stems - but I still remember him telling me that almost 40 yrs later.
My first restaurant cooking job was in a vegetarian restaurant and the head cook told me to "respect the vegetable" when peeling broccoli, and how to carefully do it since the stem is full of flavor and useful, but is best peeled. I never really thought about peeling and using the stems - but I still remember him telling me that almost 40 yrs later.
I just cannot remember where or when I first learned that about the stems. I agree with the idea of "respect the vegetable" very much, and like to think I'm doing that. One thing I've noticed is that these "broccoli hearts" are often the best-tasting part of the broccoli. And I LOVE broccoli, always have. When we were kids we called them green trees, because they looked like miniature trees.
My first restaurant cooking job was in a vegetarian restaurant and the head cook told me to "respect the vegetable" when peeling broccoli, and how to carefully do it since the stem is full of flavor and useful, but is best peeled. I never really thought about peeling and using the stems - but I still remember him telling me that almost 40 yrs later.
I just cannot remember where or when I first learned that about the stems. I agree with the idea of "respect the vegetable" very much, and like to think I'm doing that. One thing I've noticed is that these "broccoli hearts" are often the best-tasting part of the broccoli. And I LOVE broccoli, always have. When we were kids we called them green trees, because they looked like miniature trees.