Sentences with phrase «as broccoli stems»

They may not be as charming as broccoli stems, but just because they don't look like miniature trees doesn't mean they're worthless.

Not exact matches

As you arrive we'll have glasses of fresh peach & lemon iced tea punch followed by a first course of homemade spelt pizzas with aubergine and garlic purée, wild mushrooms, roasted tomatoes and tender - stem broccoli....

Also known as Choy Sum (Flowering Chinese Cabbage), which is a generic name for any cabbage stem, it's a member of the brassica family and therefore related to cabbage, broccoli, cauliflower, brussel sprouts, mustard greens, and rapini.

Broccoli stems can be peeled and the tender part used just as you would the broccoli Broccoli stems can be peeled and the tender part used just as you would the broccoli broccoli florets.

Remove the stems from 2 broccoli heads, cutting as close to the florets as possible.

Use a mandolin, food processor or sharp knife to cut the broccoli stems into thin slices, as well as the carrots.

This recipe, which utilizes often discarded broccoli stems, as well as a healthy handful of grated cheddar cheese, is not quite as good as the Watt's version, but it's certainly easier to make these than to hop on a plane to Durham every time I want a little taste of the South.

3 — 4 small broccoli heads, stems cut to about 2 ″ and julienned 1 small red apple, cut into slices about the same size as the broccoli 1/2 cup dried cranberries 1/2 small red onion, sliced 1/2 cup sliced almonds

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1 - inch strips (about 10 cups packed)

One broccoli stem has as much Vitamin C as an orange!

Broccoli stems become fork - tender as they slowly roast while the florets are charred in a cast - iron pan.

Roasted Broccoli with Garlic and Chili Pepper Serves four as a side The whole beast, veggie style: don't toss the stems — they're really good.

I was going to make broccoli today, I usually compost my stems but will try these latkes... very clever as the kiddos only eat the heads.

Laura, I save my broccoli stems for juice as well, which is such a great tip.

This includes the humble broccoli, which sees its stems and leaves thrown out, despite the fact that these parts are almost equally nutritious and delicious as the florets.

Items typical seen as waste like carrot tops, chard and broccoli stems, and cooking liquid are given new life, and even a starring role.

The use of spices, vegetable, and grains is often surprising — as in the coriander millet porridge at page 33, the broccoli stem riceless risotto at page 155, or the upside - down plum cafe with autumn herbs at page 278, that I really hope to try as soon as possible.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Once your baby is starting to self - feed, steamed broccoli is perfect as the stem makes a natural handle!

6 cups stemmed and chopped or sliced tender greens, such as Swiss chard, spinach, broccoli leaves, or young kale

As part of the all - important anti-food-waste movement, producers are using all parts of vegetables in their products, from bagged broccoli slaw (which uses the oft - discarded stems) and celery leaf salads.

Vegetables, for their part, refer to any of the edible portions of an herbaceous plant crop, such as its leaves, stems, flowers, bulbs, and roots; for example, spinach is considered a leafy vegetable, while broccoli florets (flowers) and celery stalks are both examples of edible plant parts as well.

Kohlrabi is to me very close in flavor and texture to broccoli stems its said to be between cabbage and turnips as well.