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Food waste is not our friend which is why we love the idea of making use of every single part of our broccoli. There are so many versatile ways to have broccoli and this goes for the stems too. Broccoli stems, although not as colourful or flavourful, are equally as nutritious as the florets. In fact, they actually contain slightly more calcium, iron and vitamin C!


Stems from 1-2 bunches of broccoli (about 6-8 heads)

3 garlic cloves

2 tbsp salt

1 tbsp sugar

1 cup white wine vinegar

1 tsp pink peppercorns (or fresh herb of choice)


Slice stems in half, lengthways, then slice into quarters, then place into a shallow bowl or tray.

Add the garlic, salt, sugar and white wine vinegar to the bowl with the stems and toss to combine.

Place the stems into an airtight container or jar, then pour liquid over to cover (you can just leave everything in the bowl/tray and cover if desired).

Let the stems sit overnight or 2-3 hours if you're short on time.

They're great for tossing into salads, a side with lunch or dinner or as part of a grazing platter.

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