Broccoli Stem Pickle
Published March 19, 1994
- Total Time
- 5 minutes, plus 2 hours' refrigeration
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Ingredients
4 cups broccoli stems
2 teaspoons rice vinegar
2 clove of garlic, peeled and minced
1 fresh chili pepper
½ teaspoon fresh ginger
½ teaspoon coriander seeds, crushed
½ teaspoon cumin seeds, crushed
½ teaspoon salt
Nutritional analysis per serving
14 grams carbs; 72 calories; 1 gram fat; 5 grams fiber; 452 milligrams sodium; 6 grams protein; 3 grams sugar
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