You can use broccoli
flowerets in this chicken barley soup recipe, but I love to use the stalks that usually go to waste.
Save this recipe for the summer, when all the Canadian grown vegetables are so plentiful — that's the time to make large plates full of carrot strips, celery sticks, broccoli and
cauliflower flowerets, green onions, green, red, yellow and orange peppers and cherry tomatoes in all colours.
Include one or more cut - up raw vegetable or steamed fresh vegetables, such as carrots, celery, cherry tomatoes, green beans,
broccoli flowerets, zucchini, sweet pepper (red or green)-- anything your child likes.
There are soooo many ways my family enjoys this vegetable, but because I'm cutting back on cooking, I'll simply blanch
the flowerets and add them to a tossed salad, along with the cherry tomatoes, croutons and a mustard vinaigrette.
Then place
the flowerets in a bowl and combine with graded ginger and pesto.
Place
the flowerets in a large mixing or salad bowl, then add the anchovy fillets, olives and capers, along with the pickled vegetables and / or garlic if you like.
Dress the cauliflower and other ingredients with abundant olive oil, a bit of white wine vinegar and salt to taste as you would a regular salad, mixing well but taking care not to break up
the flowerets.
, mixing well but taking care not to break up
the flowerets.
The spadix apparently has lots of
flowerets (thousands) and only 10 to 15 would grow into coconuts.
It has more leaves and stems than
flowerets and is more pungent and complex.
Beneath the fish, meekly hiding, were two carrots,
a floweret of broccoli or cauliflower (I forget which) and a round pile of something passing for potatoes but probably some other starch costing $ 5 per plate.