* Exported from MasterCook *
Pickled Broccoli Stems - 2 pts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 broccoli stems -- (stalks) to 4 stems
1/2 teaspoon salt
1 medium garlic clove -- minced or pureed
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Peel the tough skins away from the broccoli stems and cut the stems into 1/4-inch thick slices. Place in a medium jar and add the salt. Cover lightly and shake the jar to toss the stems with salt. Refrigerate for several hours or overnight. The stems will lose some volume.
Drain the water that has accumulated in the jar. Add the garlic, vinegar, and oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.
These are best served within one day, so that the green color doesn't fade.
Makes 3/4 cups (4 three-tablespoon servings)
AuthorNote: kids and adults love these crunchy , garlicky pickles. One of my signature dishes, they are always on my coffee table for dinner guests to snack on. Why always? Because we eat a lot of broccoli, and this is the perfect destination for the stems. If you buy your broccoli with the stems attached (as opposed to the crowns only), you'll now feel like you're getting something for your money.
Description:
"2 pts NOT PointsPlus"
Source:
"Very Best of Recipes for Healthy by Martha Rose Shulman, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"3/4 cup"
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Per Serving (excluding unknown items): 85 Calories; 7g Fat (67.8% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 290mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 902362 0 0 0 0 0
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