This is a tip on peeling and cutting broccoli that I learned from one of Jacques Pepin’s cooking shows. Before this I never knew that the broccoli stem should be peeled in order to remove the tough skin. This step makes the broccoli stem more tender.
When cooking with broccoli, wash it right before you use it. Cut off the florets and if desired cut those in half or quarters to reach the desired size.
Now you are left with just the broccoli stem. Cut off 1 inch from the end of the broccoli stem. Using a pairing knife, start at the bottom and go just beneath the skin of the stem with the blade and place your thumb on top of the skin. Pull towards you removing the outer skin all the way up the broccoli stem. If the strip breaks off midway, insert the paring knife further under the skin. You are taking off more of the skin and it will peel off all the way up the stem. Continue around the stem. Now the stem is ready for cooking or for a raw preparation, like this Broccoli Coleslaw.
