Find out what to do with broccoli stems. We have the top tips and tricks to reduce your food waste and use your leftover broccoli stems in fun thoughtful ways.
50 Ways to Use Broccoli Stems
Don’t know what to do with your broccoli stems?
We have the top tips and tricks to reduce your food waste and use your leftover broccoli stems in fun thoughtful ways. Whether you want to grill or blend we have a solution for you.
Food waste is a big issue in Canada. Did you know that across Canada 58% of all food produced is wasted and 32% of that food waste is still edible? Broccoli stems are a perfect example of a product that is typically thrown away, when there are so many ways to incorporate them into your everyday cooking. There are lots of great ways to use your broccoli stems that show off their vibrant and fresh flavour. Before you throw away your broccoli stems find out all about the different ways you can use broccoli stems. Click on a link below to learn more about the different ways you can use broccoli stems
Fresh and Raw
Broccoli Stem Crudité
Peel and cut broccoli stem into batons. Serve with your favourite dip.
Cajun Broccoli Stem Slaw
Coarsely grate or julienne broccoli stem. Add your favourite Cajun seasonings, like paprika, cayenne, and garlic powder to your slaw dressing for extra flavour!
Peel and thinly slice broccoli stems. Place in a jar of leftover pickle brine or hot pickling liquid. Cover and refrigerate for a few days.
Peel and very thinly slice broccoli stems. Use as a crunchy and sturdy vessel for bite-sized appetizers, like you would a slice of cucumber.
Dehydrate stems and run through a food processor to add to any rubs or sauces.
Broccoli Harvest Salad
Start by chopping up the whole broccoli, stem included, until you are left with small bite size pieces. Dice the green apple, slice the red grapes in half, thinly slice the red onion, and chop the parsley. Last but not least, chop up the walnuts. Add all ingredients into a big bowl, mix to combine with a delicious honey Dijon dressing or your favourite dressing.
Broccoli Stem, Corn and Cilantro Salad
Finely dice broccoli stems and rinse a can of niblet corn. Combine the corn and broccoli stems together and toss with olive oil, fresh cilantro, feta cheese and smoked paprika. Serve up fresh or store for meal prep for the week!
Avocado Toast with Shaved Broccoli Stems
Toast up a thick slice of your favorite bread and mash some avocado with feta cheese and smoked paprika. Shave your broccoli stem using a cheese grater and sprinkle on top of your avocado toast for an extra hit of greens!
Simple Chicken and Veggie Rice Paper Rolls
Add a few pieces of cooked rotisserie chicken, julienned vegetables such as carrots, broccoli stems and green onions to one side of a damp rice paper sheet. Top with a couple slices of avocado and begin to roll by securing the filling and tucking in the sides of the paper. Serve with a ginger Hoisin dipping sauce.
Crunchy Peanut Noodle Bowl
To a bowl of prepared rice noodles, add chopped vegetables like cabbage, bell peppers, red onion, broccoli stems and thinly sliced carrots. Top with cooked edamame, your go-to Thai/peanut sauce along with crushed peanuts for a tasty vegetarian meal! Can be served hot or cold.
Shaved Broccoli Stem Salad
Wash broccoli stems and peel off the outer layer. Using a vegetable peeler, thinly shave broccoli stems. Press with a napkin to remove excess liquid. Toss shaved broccoli with olive oil, lemon juice, and your choice of seasonings. Divide between plates and sprinkle on shaved parmesan. Top with fresh cilantro to garnish and enjoy.
Broccoli Stem Pomegranate Caesar Salad
Cut broccoli stem in half, then use a potato peeler or mandolin to thinly slice broccoli stems lengthwise so you have long broccoli stem ribbons. In a large mixing bowl, add broccoli stem ribbons, toasted sliced almonds, and grated pecorino Romano. Pour in Caesar dressing and toss to coat. Garnish with fresh pomegranate seeds.
Broccoli Stem and Quinoa Wraps
Start by adding only 1/3 cup water to your blender, flour, sea salt, cumin, broccoli stems and cooked quinoa. Blend until smooth, it should look like pancake batter. If too thick, add 1 more Tbsp lukewarm water. Bring a skillet to medium heat and add olive oil or butter. Once it has melted or is warm, pour batter onto pan (to cover all of it) and cook for ~1-2 mins on each side before flipping or until nice and brown. Enjoy with your favorite toppings! These stay well in the fridge for 2-3 days if kept in foil or an air-tight container. Pro-tip: fully cool them down before you place them in the fridge for your next meal.
Creamy Broccoli Slaw
Whisk together in a bowl: mayonnaise, honey, apple cider vinegar, celery seeds, peppers and sea salt to combine. Add cabbage, broccoli stems and carrots to the bowl, toss well to coat. Cover with cling wrap or foil or place in an air-tight container and chill until ready to serve.
Hidden Broccoli Burgers
Whirl chopped broccoli stem in a food processor until finely chopped. Mix into ground beef. Form into hamburger patties, then grill until cooked.
Grilled Broccoli Stem Kebabs
Add peeled and sliced broccoli rounds to your favourite grilled skewer recipe.
Vegan Broccoli Hot Dog
Peel, then steam or boil broccoli stems until just al dente. Then bbq until grill marks form. Place in a hot dog bun with desired toppings.
Broccoli Grilled Cheese
Grill peeled and thinly sliced broccoli stems until tender. Place in between slices of bread with cheddar cheese. Grill until cheese melts.
Grilled Broccoli Steaks with a Zesty Lemon Tahini Dressing
To slice the broccoli into steaks: place the broccoli on a cutting board stem side up and make 1-2 even slices down the stem, straight through the whole broccoli head. This will leave you with 2-3 broccoli “steaks,” where the florets are still attached to the stem. Dress the steaks with olive oil, salt and pepper, and grill on medium-high. Blend the dressing by adding ½ cup of tahini, juice and zest of one lemon, ¼ cup of olive oil, 1 tbsp water, and ½ tsp chili flakes; blend until smooth. Plate the broccoli steaks and top with the dressing, hazelnuts and pomegranate seeds.
Broccoli Stem Chopped Fall-Inspired Sandwich
Add ready-to-eat fall produce like apples, broccoli stems and leafy greens to a cutting board and top with deli turkey slices, cooked bacon strips, your favourite vinaigrette along with a selection of dried fruit and toasted nuts. Using a sharp knife, chop and mix ingredients together. Add sandwich mixture to whole grain bread, grill on a panini press, cut and enjoy!
Broccoli Stem Tofu Scramble
Add finely diced broccoli stems to a cast iron pan and grill with olive oil until charred. Into the same pan, crumble in a block of extra firm tofu along with smoked paprika, garlic powder, salt and pepper and olive oil and cook until the tofu becomes crispy. Add some shaved parmesan on top of the scramble and any fresh herbs of your choice to enjoy.
Pan fry thinly sliced broccoli stems into your favourite stir-fry recipe.
Whirl chopped broccoli stem in a food processor until finely chopped. Add chopped onions, celery, parsley, and cayenne pepper. Pan-fry in oil until just tender for the perfect “rice” pilaf.
Use a julienne peeler or spiralizer to cut broccoli stem into thin noodles. Pan fry in oil until just tender. Use as you would with noodles.
Coarsely grate broccoli and toss with grated potatoes in your favourite rosti recipe.
Mediterranean Broccoli Omelet
Add olive oil to a pan and sauté the broccoli and onion until translucent/cooked through. Add the garlic and spinach, mix. Whisk eggs in a bowl and then add to the pan. Top with feta and chopped sun-dried tomatoes, salt and pepper. Let the eggs cook through on medium-low before flipping the omelette onto itself in half.
Broccoli Stem Risotto
Add a chopped red onion, a few garlic cloves, and diced broccoli stems to a pan with olive oil and salt and fry until soft. Once soft, add 1 cup of arborio rice along with 2 cups of vegetable stock and cover to cook until rice and veggies are soft, and liquid is absorbed. Season with parmesan cheese and any of your favorite spices.
Pan Fried Broccoli Stems
Heat sesame oil in a skillet. Once oil is hot, add diced onion, garlic, and grated ginger. Sauté until onions have turned translucent. Once onions have cooked through, add sliced broccoli stems and spicy chili crisp. Continue to cook until broccoli stems are al dente. Serve as a side with chicken and rice.
Broccoli Stem Fried Rice
Warm up 2 Tbsp olive oil in a skillet or wok over medium/high heat. Add onions, garlic, and cubed chicken and season with a pinch of sea salt and pepper to taste. To make the egg shreds, Add the beaten egg(s) to the pan, allow it to set and flip as if making an omelette. After it’s cooked on both sides for ~2 mins, place the egg round over a cutting board and use a knife to shred it vertically. When the chicken is starting to brown and is just about cooked, add vegetables and sauté for ~3 mins. Next, add tamari or soy sauce, the egg shreds, sesame oil, and rice and sauté for an additional ~3 mins. Garnish with a fresh chive, chili oil and an optional sriracha drizzle!
Air Fryer Brocolli Stem Chips
Preheat air fryer to 177 ° C (350 ° F) and spray basket with cooking spray. Cut broccoli stems into thin slices. Toss with olive oil, garlic powder, salt, and pepper. Air fry until broccoli chips are crispy and lightly golden. Let cool for 10 minutes and enjoy!
Teriyaki Broccoli Stems
Trim leaves off broccoli stems and then cut into 2” coins. Heat a pan over medium-high with olive oil. Add minced garlic and sauté until fragrant. Add in broccoli stems and cook until lightly golden, about 5 mins. Reduce heat to low and pour on teriyaki sauce. Cook until just heated through. Top with sesame seeds and green onions and serve.
Blanch, then freeze peeled and chopped broccoli stems. Use in green smoothies as desired.
Broccoli Stem Pesto
Add chopped and cooked broccoli stems to a food processor along with other classic pesto ingredients. Whirl until pureéd. Toss with hot pasta.
Combine chopped broccoli stems along with florets into any pureéd soup using broccoli.
Add peeled and finely chopped broccoli stems to boiling water with potatoes when preparing your favourite mashed potato recipe.
Coconut Broccoli Soup
In a pot, sauté the yellow onion until translucent. Add the garlic and curry spices mix. Add broccoli stem. Cut off the broccoli florets, separating them, and then chop the stem into smaller pieces. Add to the pot and allow to simmer until the broccoli is soft to the touch with a fork. Add the can of coconut milk. Using an immersion blender, blend until smooth.
Pesto Broccoli Step Dip
Start by dicing and steaming your broccoli stems. Next, add a can of white cannellini beans to a blender with 2 tbsp basil pesto, steamed broccoli stems and 2 tbsp of sour cream. Blend well and enjoy!
Broccoli Stem Pasta Sauce
Using the entire broccoli floret and stem for this recipe because there is no need to waste any of that delicious vegetable! Steam your entire broccoli and start boiling your favourite pasta. Once soft, add the broccoli to a high-powered blender with some of the leftover pasta water and 1⁄2 cup of cream of your choice, along with fresh pesto, a splash of lemon juice and your favorite spices. Once well blended, pour this sauce over your cooked pasta noodles and enjoy!
Asparagus and Broccoli Stem Soup with Sumac and Lemon
Slice stems or bottom part of each asparagus stalk and discard. Then, rough chop the rest of the stalks, leaving half of the flower ends whole. In a large skillet, warm up butter and olive oil together over medium-high heat. Once the butter melts, immediately add asparagus, broccoli stems, and tarragon, raise heat to high while stirring occasionally until nicely seared and fragrant ~8-10 minutes. Remove whole flower ends and set aside on a small plate. Add stock of your choice, sea salt, and pepper; bring to a boil, reduce heat, and simmer until asparagus is very tender, ~10 minutes. Cool for at least a few minutes. Pour soup into a blender and purée until smooth. Return to pan, and, over medium-low heat, reheat gently. When the soup is warm, give it a little taste test and add more sea salt or pepper, as needed.
Loaded Scalloped Potatoes
Grate broccoli stems and cheddar cheese. Finely chop cooked bacon and chives. Sprinkle broccoli, cheese, bacon and chives between layers of your favourite scalloped potato recipe. Bake as per recipe.
Baked Broccoli Cheese Dip
Combine broccoli rice and shredded cheddar with your favourite store-bought queso cheese dip in a small baking dish. Bake until hot. Serve with potato or tortilla chips.
Parisian Broccoli Fries
Cut broccoli stem into batons. Toss with oil, fresh rosemary, tarragon, and thyme to get that true French-inspired taste. Roast on a baking sheet until tender-crisp.
Braised Broccoli Stems
Bake peeled and chopped broccoli stems with vegetable broth until tender. Sprinkle with chopped fresh herbs before serving.
Panko-crusted Broccoli Stem Fries and Dill Mayo
Cut up broccoli stem into fries. Coat in flour, egg, and seasoned panko breadcrumbs. Lay panko coated broccoli fries over a wire rack on an oven safe baking tray. Spray with neutral oil and bake until golden. Make a dip by combining mayo, mustard, pickle juice, and chopped fresh dill. Serve alongside panko broccoli fries.
Whole Roasted Broccoli with Whipped Feta Cheese
Bring a pot of salted water to a boil, place the broccoli head side down and boil for 5 minutes. Remove and pat dry. Brush on olive oil, salt and pepper. Roast in preheated oven at 218 °C (425 °F) in the oven for 20 – 30 minutes. Meanwhile, in a blender or food processor: add all 250 g of feta cheese, 1/3 cup Greek yogurt, juice and zest from ½ a lemon, 1 tbsp of olive oil, 1 tbsp honey, and ½ tsp pepper to a blender, and blend until smooth. Smear the whipped feta cheese onto a plate and top with your beautifully roasted broccoli and a sprinkle of sesame seeds.
Broccoli Stem and Rice Casserole
Add 1 cup of rice to a casserole dish with 1 can of cream of mushroom soup and stir well. Add in the chopped broccoli stems, some cheddar cheese and some garlic powder and mix well. Bake this in the oven at 176 °C (350 °F) for 30-40 minutes until the rice and broccoli stems are tender.
Broccoli Stem Buttermilk Biscuits
Start by finely chopping and steaming your broccoli stem so they are tender. Next, combine 2 cups flour, 4 tsp baking powder, 1⁄4 tsp baking soda, and a dash of salt with 1 tbsp sugar, 1⁄2 cup margarine or shortening, 1 egg, and 2⁄3 cups buttermilk. Combine all of this well and then stir in the steamed broccoli stems and 1⁄4 cup cheddar cheese. Separate into 8 biscuits and place on a baking sheet; bake for 10-12 minutes at 218 °C (425 °F).
Broccoli Stem, Potato and Cheese Waffles
You can make these on a pancake griddle or a waffle iron; either will work! Start by dicing and steaming your broccoli stem. Make your waffle batter using any recipe you prefer or even a bagged mix! You can make them homemade by combining 2 eggs, 2 cups flour, 1.5 cups milk, 1⁄2 cup olive oil, 4 tsp baking powder, and a dash of salt. Add a handful of cheddar cheese and a good serving of steamed broccoli stems to the mix and then transfer to your cooking method. Cook thoroughly and enjoy!
Crispy, Baked Broccoli Stem Tater Tots
Preheat oven to 191 ° C (375 ° F) and line a baking sheet with parchment paper. Spray with avocado oil. Separate broccoli stems from florets. Take the stems and pulse to rough chop/grate them as if you’re making cauliflower rice; but using broccoli stems. Combine the broccoli stems, 1 large egg, ¼ cup of chopped chives, ½ cup of shredded mozzarella cheese, 1 tbsp of nutritional yeast, 1/3 cup of breadcrumbs, and salt and pepper to taste in a large bowl. You can shape the tots into round patties, ovals, little falafel-type balls, or the traditional tater tot shape. Place tots in the air fryer basket at 204 °C (400 °F) and fry for ~10-12 mins on each side and then flip for another ~2-3 mins.
Parmesan-crusted Smashed Broccoli Stems Served with Garlic Aioli
Add chopped broccoli stems to a lined baking tray. Blanch broccoli stems in boiling water for 5 mins prior to baking. Drizzle stems with oil and season with salt and pepper to taste. Bake at 177 °C (350 °F) for about 25-30 minutes or until crispy, flipping halfway. When flipping, crush the broccoli stalks with a glass to create a “smashed” effect, top with fresh grated parmesan before placing them back into the oven to finish cooking. Serve with garlic aioli.
Broccoli Stems, Feta and Gruyere Crustless Quiche Bites
Preheat oven to 177 °C (350 °F) and thoroughly grease muffin tins (bottom & sides) with cooking spray or soft butter OR use a paper liner. Rough chop or pulse broccoli stems in a blender or food processor. In a small saucepan, warm up the 1 Tbsp olive oil. Sauté the broccoli for 5 mins in medium heat with a little salt, coarse pepper, & sumac (it tastes much better in the muffins if cooked beforehand!) At the end, I like to add 1 Tbsp of water and cover with a lid to steam it and soften it a little bit. Distribute the broccoli stems evenly into each greased muffin tin. Beat the eggs, season with sea salt & pepper to taste, & throw in the feta and Gruyere cheeses. Scoop an equal amount into each of the muffin tins. Do not overfill the muffin tins, fill them 2/3 of the way so that they don’t overspill once in the oven. Bake ~ 25-30 mins or until the muffins rise & the edges are starting to brown.
Broccoli Stem Tortilla Egg Cups
Preheat oven to 177 °C (350 °F) and grease two small oven safe bowls or ramekins. Press a tortilla into each ramekin. Crack two eggs into each tortilla. Add on salt/pepper, bell peppers, broccoli stems and cilantro. Bake ~20 mins until egg whites are set and enjoy!
Mixed Veggie Frittata
Preheat oven to 204 °C (400 °F). Whisk together eggs with milk, salt and pepper. Heat an oven-safe skillet with olive oil. Add in broccoli stems and red peppers and cook until softened. Pour in egg mixture and bake 15-20 mins until eggs are set. Serve warm and enjoy!