Quick Answer: Can you cook the stalk of broccoli?

Can you boil broccoli stalk?

Boil the broccoli stems. Peel the broccoli stalks with a vegetable peeler and add them to boiling water. Boil the stalks for two to three minutes before adding the florets. Boil the broccoli for two more minutes and drain in a colander before serving.

Are broccoli stalks good for you?

A: You definitely can, and should! Broccoli stems are full of fibre and nutrients. I usually take off the outer ‘rind’ as this can be a bit stringy, then slice the stalk thinly and add it to my dishes just like that. Broccoli stalk is great in stir-fries, curries, pasta – wherever you use the rest of your broccoli.

How long do you boil broccoli stalks?

Trim and peel 2 large broccoli stems; quarter lengthwise. Bring medium saucepan of salted water to a boil. Add broccoli stems and cook until crisp-tender, 1 to 2 minutes. Transfer to bowl of ice water to cool.

What is the healthiest way to cook broccoli?

Steamed broccoli may be one of the healthiest ways to cook broccoli because it’s quick and nutrients and vitamins won’t be lost in the cooking water, as can be the case with boiled broccoli.

Can I steam broccoli stems?

In a medium stockpot with a lid, place a steamer over, but not touching, boiling water. Put the sliced broccoli stems into the steam, cover and steam for 1-2 minutes. … Steam a further 3-4 minutes or until the broccoli florets are bright green and are still crisp but tender.

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Are broccoli stalks poisonous?

Think of the broccoli plant in two parts: the florets and the broccoli stalks. … Broccoli stalks are very fibrous and can cause a choking hazard if given in large pieces. It’s best to cut them up, or even better to serve them steamed or roasted to avoid this problem.

Why broccoli is not good for you?

“Broccoli also has thiocyanates. This compound is very dangerous because it leads to hyperthyroidism, and due to which, you experience problems like weight gain, fatigue, hair loss, and a bloated face”, informs dietician and clinical nutritionist, Anshika Srivastava.