Broccoli Stem Pickle
- Total Time
- 5 minutes, plus 2 hours' refrigeration
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Ingredients
- 4cups broccoli stems
- 2teaspoons rice vinegar
- 2clove of garlic, peeled and minced
- 1fresh chili pepper
- ½teaspoon fresh ginger
- ½teaspoon coriander seeds, crushed
- ½teaspoon cumin seeds, crushed
- ½teaspoon salt
Nutritional analysis per serving (2 servings)
80 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 498 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp knife, peel away the fibrous skin of the broccoli and then cut the pale inside trunk into matchstick-size batons. Blanch for one minute in boiling water, drain and cool under cold running water.
- Step 2
Whisk together the remaining ingredients, pour over the broccoli stems in a large bowl, toss and chill. Refrigerate for two hours before serving.
Private Notes