Updated: Feb 22, 2019
I am pretty sure that most peoples broccoli stalks end up in the bin. I would say that I used to throw away 70% of my unused stalks. The 30% that I didn't waste ended up in my homemade chicken stock (if i happened to be making a stock at the same time as finding a stalk in the fridge that is!.)
I came up with a much more fun way to use your stalk. These broccoli sprinklings work nicely as a topping for all sorts of dishes. They can add flavour and crunch, or even just have them to snack on. Don't ever throw away a stalk again!
There was an interesting article in Medical News Today https://www.medicalnewstoday.com/articles/307451.php?tw that reported on a study showing that broccoli also has protective effects against liver cancer. Researchers found that broccoli appeared to decrease uptake of fat into the liver, which increased the output of lipids. The broccoli appeared to bring the liver back into balance in the diets of mice improving their health.
Previous studies have already reported on broccoli protecting against a number of different cancers, and they recommend eating it three to five times per week.
Salt to taste (I used 1/4 teaspoon of malden salt)
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1 dessert spoon coconut oil
Heat the oven to 190 degrees C
Shred your broccoli stem. I used the slicing function on my food processor, then I cut them into juliennes (strips).
Add the coconut oil to an ovenproof dish, and pop it in the oven for a minute to melt the oil.
Take the warmed dish out of the oven and pop your broccoli sprinklings into the dish and add the salt, paprika and cumin. Give it a stir, and pop it into the oven for 20 mins, stirring half way through.
Sprinkle over your favourite dish for added flavour. Or just use as a snack.