Mark my words: broccoli stems are going to be the new hot thing.
If you're anything like me, then you've probably thrown away more broccoli stems than you would like to admit. I'm also embarrassed to admit that I never really knew them to be an edible part of the vegetable until recently (let's keep that between us). Well … no more, my friends. Broccoli stems have become my favorite vegetables trick that I have up my sleeve.
Once you peel off the thick outer skin, a crunchy delicious vegetables awaits. I prefer eating the stems raw wayyy more to raw broccoli florets, and cooked they are so delicious. I dip them in hummus, I chop then up and throw them into salads, I make raw spaghetti out of them, I roast them right along side the florets.
But today, we are going to save up all of your broccoli stems and make these fries and this chimichurri tahini to dip/drench them in. It will be your new favorite veggie snack.
Let's promise to never throw away another broccoli stem ever again.
broccoli stem fries + chimichurri tahini
enough for 2-3 people as a side or appetizer
3-4 broccoli stems, heads removed and reserved for another use, peeled and sliced into long sticks (like french fries)
a light drizzle of extra virgin olive oil
a light dusting of the following: cornmeal, salt, pepper, garlic powder, sesame seeds
for the chimichurri tahini:
1 teaspoon of tahini (whisked together with 1 tablespoon of water)
1 clove of garlic, minced
1/2 of a small red onion, minced (about 1/3 cup)
a generous handful of cilantro, chopped
1 small jalapeño, seeded and minced
1/4 teaspoon of salt
a pinch or two of red pepper flakes
1 tablespoon of red wine vinegar
about 1/4 cup of extra virgin olive oil
- Start by making the chimichurri tahini. I like to chop everything by hand for chimichurri, but if you feel like you want to use your food processor go right ahead and toss all of the ingredients in and pulse until everything is combined. If you are chopping by hand, then place all of your chopped ingredients in a small bowl and add the salt and red pepper flakes. Then add the vinegar and olive oil (you want the olive oil to just cover the ingredients). Stir, and taste and adjust the seasoning as necessary. You can make this ahead of time, up to a day or two. I find the longer it has to sit and develop flavors, the better.
- Pre-heat the oven to 400º.
- Line a small baking sheet with parchment. Place the sliced broccoli stems onto the baking sheet and drizzle very lightly with olive oil. Season with the salt, pepper, garlic powder, and sesame seeds and toss to coat. Lastly, sprinkle and toss them with the cornmeal so they are lightly coated.
- Bake for about 30 minutes. Check them at around 30min, and see if they are browning and fork tender. It might need another 5-10 minutes depending on your oven.
- Allow them to cool slightly. Taste one and add any salt or additional seasoning if necessary. Enjoy warm, dipped in the chimichurri tahini.