PAN-FRIED BROCCOLI STEMS
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem's worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn't all get absorbed by the broccoli stems.
Provided by Martha Rose Shulman
Categories dinner
Time 5m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don't slice paper-thin because then it's too easy to burn them.)
- Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don't add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
- Continue with all of the broccoli stems, adding oil as needed.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 1 gram
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maxamed xussen
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a winner. The broccoli stems are crispy and flavorful, and the lemon-garlic sauce is the perfect complement.
Safi Saad
[email protected]These broccoli stems are a great way to add some extra vegetables to your diet. They're healthy and delicious.
Carlos Martin
[email protected]I'm not a big fan of broccoli, but these stems are delicious. The lemon-garlic sauce really makes them.
DjWest Tv
[email protected]These are a great snack or side dish. I love the crispy texture and the lemony flavor.
Leona Clingings
[email protected]I love that this recipe uses up a part of the broccoli that would otherwise go to waste. It's a great way to be more sustainable in the kitchen.
Aumie Medina
[email protected]These broccoli stems are a great way to get your kids to eat their vegetables. They're crispy and flavorful, and the lemon-garlic sauce is a great way to hide the bitterness of the broccoli.
Munni Alam Moni
[email protected]I'm always looking for new ways to cook broccoli stems, and this recipe is a keeper. They're so easy to make and they taste amazing.
ANNABEL MOOLMAN
[email protected]What a great way to use up leftover broccoli stems! They're delicious and healthy, and they make a great snack or side dish.
Lisa Bruner
[email protected]Yum! These broccoli stems are addictive. I can't stop eating them.
Cecelia Lucero
[email protected]These are so good! I love the crispy texture and the lemony flavor. I'll definitely be making these again.
Janet Boakye
[email protected]Followed the recipe and the broccoli stems came out perfect! Crispy on the outside and tender on the inside. The lemon-garlic sauce was also delicious.
md abdur razzak raja
[email protected]I was skeptical at first, but these broccoli stems turned out great! They're a great way to use up leftover stems, and they're a delicious and healthy snack.
Nabin Mahatau
[email protected]These broccoli stems were a hit! They were crispy and flavorful, and the lemon-garlic sauce was the perfect complement. I'll definitely be making these again.