Broccoli Stem 'Tartare'
Serves: 3 cups
  • 4 broccoli stems (or 5-6 if they're particularly thin)
  • ⅛ of 1 red onion - finely chopped
  • 2 teaspoons capers - minced
  • 4 teaspoons mustard (mix of Dijon and grainy or just 1 type)
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons tamari
  • sea salt
  • black pepper
  • red pepper flakes
  • 5 tablespoons olive oil
  • any herbs of choice - for garnish (optional)
  1. Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until you're left with the tender inner stem. Roughly chop the stems into about ½" thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite.
  2. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing.
  3. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice.
Recipe by Golubka Kitchen at