Don’t compost your broccoli stalks! According to this recipe in the New York Times, “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. Although you will use a fair amount of oil for frying, it doesn’t all get absorbed by the broccoli stems.”
2 thick broccoli stems
about 2 tablespoons grape seed or olive oil
salt to taste
1. 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.)
2. 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.
3. Continue with all of the broccoli stems, adding oil as needed.
– Martha Rose Shulman, The New York Times