Salad of broccoli stems, carrots, and cucumber
Description
This recipe won't take much time. I know many of you use only broccoli florets and discard the stems. But broccoli stems contain valuable nutrients too, and it's worth using them. You can make a sauce, roast them in the oven, or prepare a salad from broccoli stems. Here's one recipe for a salad made specifically from broccoli stems. Give it a try—you won't regret it :) Serve and enjoy.
Instructions
- 1
Step 1
1. After you've cut the broccoli florets to prepare your desired dish, you're usually left with a stem like this.
- 2
Step 2
2. Clean it, removing the hard, almost woody part with a sharp knife.
- 3
Step 3
3. Peel the carrot. As you can see, my carrot and broccoli stem are almost the same size. However, you can adjust the proportions of carrot and broccoli according to your taste. Prepare it as the recipe states the first time, then decide later which ingredient you'd like to add more of :)
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Step 4
4. Using a vegetable peeler, make shavings from the carrot and broccoli. Alternatively, you can simply cut both the carrot and the stem into thin strips.
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Step 5
5. Dissolve sugar and vinegar in cold (!!!) water and soak the prepared carrots and broccoli for 1 hour.
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Step 6
6. Drain the brine marinade, add it to the broccoli and carrots along with cucumber shreds.
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Step 7
7. Season with salt and pepper to taste, and drizzle with olive oil.
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Step 8
8. Mix — and you can sprinkle with finely chopped fresh herbs.