Discovery Of Interesting Tastes Stems From Playing With Food.

dcarch7April 8, 2014

I often cook different parts of the same vegetable separately. For instance I use the leaves and the stems separately for different dishes because they need different cooking time, and they do taste a little different.

A few recent food plays with stems.


Rainbow trout, broccoli stems

Hanger steak, asparagus stems

Curry pork, mustard green stems

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Nice idea. And beautifully plated. I thought I was the only person who always cooked asparagus stems. Nice to know I am in such great company :-)

Even if he makes such terrible puns.

This post was edited by Bellsmom on Wed, Apr 9, 14 at 17:06

    Bookmark   April 9, 2014 at 8:48AM
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I thought everyone cooked stems separately or differently. Lately I've been adding stems of various vegetables to rice that I cook in the pressure cooker. They do a good job of adding flavor to the rice, but I do reduce the water slightly when I do this. I've done this with asparagus stems, but most recently with broccoli stems, which came out very tender. I did slice them fairly thinly, however, unlike the asparagus stems, which I chopped coarsely.

I have yet to cook vegetables by themselves in the pressure cooker, however, as I am afraid of overcooking them.


    Bookmark   April 9, 2014 at 5:19PM
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I'm in the habit of peeling the asparagus stems - the parts that you break off and normally discard - then cooking and pureeing them and making a sauce or spread.

    Bookmark   April 10, 2014 at 12:45AM
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I love broccoli stems! I have never understood the appeal of the top tree part. It has an odd taste to it and it feels like the "leaves" get stuck in my teeth. The stem portion has a smoother, sweeter taste in my estimation.

    Bookmark   April 10, 2014 at 7:42AM
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Bellsmom, :-).

One dish I didn't take pictures of. It was gobbled up too soon. Shopping at Whole Foods, I scored big time. they were selling large globe shaped artichokes. The chokes came with 10 inch long stems. People were breaking off the stems and left them in the bin. I took two chokes and bagged all the discarded stems, 4 lbs? The cashier only charged me two artichokes. If you watch Peppin's shows, you know how often he uses vegetable stems. Also, often at farmers markets, you can get beet stems/tops for free.

About the asparagus stems. Those are Italian purple asparagus âÂÂVioletto d' Albengaâ variety, They are larger, sweeter and not as fibery as the green ones. Really nice!


    Bookmark   April 10, 2014 at 8:35AM
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We ate at our favorite Southern food restaurant and had a nice pork belly lettuce wrap that was a special last night. They used peeled broccoli stems, finely julienned, in their raw vegetable pickle mixture, along with carrots, zucchini, and Vidalia onions, as a relish. Quite tasty together.

One of the reasons we enjoy living/dining in the San Francisco Bay Area so much: the female chef is Filipino, trained in French cuisine, cooking New Orleans and Mississipi soul food!

Here is a link that might be useful: Pican/Oakland: dinner menu

    Bookmark   April 11, 2014 at 4:28PM
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Yup, stem bag in my veg fridge drawer. Broccoli and cauliflower 'trunks' zip through the mandolin just fine for a veggie dish, layered in a lasagna, etc. Asparagus ends slice thin go in a egg tart...or pup treats.
Some rip off the beet greens at the farmers market..."i'll take that!'
The entire top of leeks, always tossed out, is super in stocks.

Some markets have a bin for shucking your corn right there next to it. Yum, i'll take that.
My compost loves it. : )

    Bookmark   April 11, 2014 at 6:35PM
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