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Don't toss those broccoli stems — they're delicious when prepared like you know what you're doing!

Pick up a copy of Scraps, Wilt & Weeds and you’ll never look at vegetable tops, stalks, leaves and other sub-prime bits again. Following in the tradition of world-renowned Danish restaurant Noma, chef Mads Refslund and food writer Tama Matsuoka Wong take an intimate look inside the true potential of underutilized vegetable parts. Learn how to cook broccoli stems and make use of that whole cruciferous delight.

Most of us think of broccoli as a the flowerhead, but that makes up a mere fraction of the overall plant. A member of the cabbage family, the broccoli plant boasts huge fleshy leaves that rarely make it to the market shelves but are perfectly edible. And its central leader trunk, or the stem in botanic terms, is often dismissed as tough. But in reality, it is actually meaty, mild, and crunchy — not unlike winter asparagus. In fact, the stalk or stem of vegetables is so prized in Chinese cooking, that there is a vegetable (called wosun or celtuce) that is grown specifically for the thick stem.

Tester’s Note: The coriander seeds are important in this dish. I also tried slicing up the broccoli stems first, which made them cook more quickly when I was short on time.

Reprinted with permission from Scraps, Wilt + Weeds