Simple but effective :)
Red wine and shallots sauce based on beef fond I portioned last week.
I’m trying to go for a more western arc in my cooking adventures.
this post was submitted on 05 Apr 2026
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Why would you want broccoli that's almost all stem?
These are young brocolis you steam and quickly sauté with butter. They are quite delicious.
In addition even for more traditional looking broccolis you can cook the stem. Just detail it and cook it with the rest. Don’t waste them :)
Broccolini is a hybrid with gai lan so has sweeter more tender stems.
In the other direction, rapini is cultivated for tasty crunchy bitter stems.
Eat all the brassica!
Speaking as someone who hates the broccoli florets:
It's because the stems are so much better.
But I may be biased.