Broccoli. Cheap tasty and packed with vitamins, minerals and fibre, but why do we throw over half of it away?
Quick and easy tips, use a potato peeler to remove the butter woodier skin. Then use a cheese grater and grate it into a large salad or add it to my yummy coleslaw recipe on my previous blog.
Add it to the base of a soup.
Use it in stock.
But please, don't throw it away.
Stock recipe
One onion
Two carrots
Two celery stalk
Three of four cloves of garlic
Broccoli root.
Six peppercorns and a large pinch of salt.
Bay leaves, two or three or whatever fresh herbs you have going spare, I'd avoid Dill or Rosemary though as they're too fragrant for a stock, tarragon or thyme would be good.
Method
This is a good way to use up the slight bad veg in your salad drawer. If the celery is going slightly limp etc now is the time to make a stock.
Peel, top and tail all the vegetables and then roughly chop all of ingredients, you can leave the skins on the garlic just give them a good crush to release the oils. Throw all of the ingredients into a large pan and add two litres of water.
Bring to the boil and reduce to a simmer, it's as easy as that. Use it as a base for soup or risotto.
If you're making a meat stock then use the same ingredients as above then add the bones and left overs meat, remove the skin from the chicken though, if you want to go really fancy then you could add an egg white at the end to clarify the bouillon and make yourself a delicious consommé. Email me if you'd like to know how, it's a labour of love but well worth it.
See you soon, stay safe.