Grated Broccoli with Parmesan
"Many people consider broccoli stems more choice than the tops and you may too after trying this simple recipe. In fact you may even buy the broccoli fo the stems and use the florets as leftovers!"
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 cups grated broccoli stems, from 2 bunches broccoli
- 2 ounces parmesan cheese, about 2/3 cup shredded
- 3 tablespoons olive oil
- salt
- 1⁄8 teaspoon red pepper flakes
directions
- Peel and grate the broccoli stems.
- Shred the cheese.
- Heat the oil in a large frying pan over medium heat.
- Add the grated broccoli stems and 3/4 tsp salt and toss to coat.
- Cover, reduce heat and cook, stirring occasionally, until tender, about 10-15 minutes.
- Stir in the red-pepper flakes and cook 1 minute.
- Stir in the parmesan and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The recipe seemed to be a great idea, but what I got was a rather bland fiber that tasted like nothing more than cheese and hot pepper flakes. Sort of like eating the white parts of cabbage leaves with spices or parmesan cheese on toast.. I gave it 3 stars only because it did not taste bad, and as a budget stretcher or as filler for a wet salad it works if you need to fill the bowl. -
What a great idea. Tried it, liked it. Willing be using this recipe again. Also thinking of grating the stems and putting in stir-fries. Really tasty. Great money saver as that is the heaviest part of the broccoli. -
I'm afraid I'll have to agree with Bill. While this didn't seem bland to me (parmesan cheese DOES add a lot of flavour), I couldn't really discern any special broccoli-stem flavour in this. But I like the idea of using the stems grated, and I may try this with a whole bunch of spices and herbs added. -
I peeled the broccoli stems before grating them, and I think that made a big difference. I loved the flavor combination. My dearest husband didn't complain, but didn't eat it all either. However, I think I will be making this recipe each time I have leftover stems - & I am looking forward to adding good cheese next time (finally used up my parm-in-a-can!)
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
