Broccoli stalks are sometimes thought of as throw-away items. Even if you don’t like the idea of just throwing them away, they have a tendency to sit in your refrigerator until they’re in a state that doesn’t give you much choice. Knowing how to work with the ingredient is the first step.
In most cases, except juicing, you’ll want to start by peeling the stalks. This removes the hard, fibrous, outer skin that’s not particularly pleasant to eat, and leaves you with the core of the stalk that has a much nicer texture and flavor.