Broccoli Squared: Broccoli Stem Puree with Roasted Broccoli Florets

If you’ve never tried broccoli stems this way – prepare to be amazed.

Broccoli Squared

Broccoli Squared: Roasted Broccoli Florets over Broccoli Stem Puree

I wish I could travel back in time and retrieve all the broccoli stems I’ve so blithely tossed aside over the years. Here I was thinking the florets had all the fun. I had no idea! Why did no one tell me?

Okay, to be fair, I knew of using the stems for slaw, but had never even thought of using them in a puree. Then, a few weeks ago, a recipe from the 21 Day Sugar Detox turned me around. Diane Sanfilippo blew my mind by combining roasted florets with pureed stems. I’ve made it three times since then, adding my own tweaks. Try this and you’ll seriously never throw another stem in the compost again.

(Oh and yes, that is a dish in the shape of the lovely, verdant state of Oregon. I thought this recipe paid perfect tribute to its lush greenness.)


Broccoli Squared: Broccoli Stem Puree topped with Roasted Broccoli Florets
Prep time
Cook time
Total time
You'll always use every bit of the broccoli after trying this recipe: Roasted florets AND pureed stems.
Recipe type: Side Dish
Serves: 4 servings
  • 1 whole bulb of garlic
  • 1 large head broccoli, stem included
  • 3 tablespoons olive oil, plus a tad more for drizzling
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ½ tablespoon (one generous squeeze) lemon juice
  1. Preheat oven to 400 degrees. Remove excess paper from garlic bulb, and cut off the very top. Drizzle with just a touch of in aluminum foil and wrap with aluminum foil. Start roasting while you prep the broccoli.
  2. Remove the florets, slicing the larger ones in half and keeping the smaller ones intact. Toss in one tablespoon of the olive oil and half the salt and pepper. Spread on a roasting sheet and add to the oven after the garlic has roasted for 20 minutes. Roast both together for another 20 minutes, turning the broccoli over halfway through cooking time.
  3. Bring pot with steamer basket up to a boil (water up to just underneath basket). Wash and cut stem into ½ inch slices. Steam for about 10 minutes, until fork tender.
  4. Remove garlic and florets from oven when done. Squeeze out garlic into blender or food processor, then add remaining olive oil, salt and pepper, and a squeeze of lemon juice. Puree until smooth. Adjust seasoning to taste.
  5. Spread puree in serving dish and top with roasted florets.

Other recipes using broccoli stems by fellow bloggers:

Broccoli Stem Fries from What’s Cooking Good Looking
Spicy Stir Fried Broccoli Stems from Kalyn’s Kitchen
Green Goddess Pizza with Broccoli Stem Pesto from The First Mess
Broccoli Slaw with Cranberry Orange Dressing from Simply Recipes
Garlic Broccoli Noodles with Toasted Pine Nuts from Inspiralized

 — posted by Anne



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