When it comes to broccoli, the florets get all the glory, with the stems being (unfairly) maligned as “woody” and “tough”. Being a contrarian weirdo, I actually prefer the stems, but even I hadn’t thought to spiralise them into tasty faux “noodles”.
Photo by Rick Harris.
The stem’s tough physique is what makes it such a great candidate for spiralising. In fact, the thicker the stems, the better the broccoli noodle. Use a vegetable peeler to remove the little pieces sticking out, then insert the stem into the spiraliser, thicker end first. Once they’re all noodle-y and ready for action, toss them with a protein and tasty sauce (like this beef and broccoli recipe from Skinnytaste) or use them as the base for hearty salad.