And you discard the leaf stalks? Which are a significant part of the whole?
Shame on you!!
What do you do with them?
Do? Them's done!! Or you could stir-fry?
Or in Cauli & Leek Cheese? Etc.
Hmmmm looks good
Was!!
Tim i know the answer is going to be obvious to every body but me, :P but what is the burnt banana skin looking thing on the side of your plate. ??? :-[
Love that - baked Aubergine!!
What doesn't get eaten raw as I'm cooking the meal, is put towards a stirfry. It's amazing what you can chuck into one of those. :o
Geoff.
That's one of theose "It's so obvious when pointed out" isn't it? I've never even thought of eating the (tender, blanched) leaves because, well, it's a CauliFLOWER, isn't it?
Nice tip.
Quote from: tim on January 16, 2008, 17:44:19
Love that - baked Aubergine!!
Of course it is ::) why did i not think of that :-[ :P
Not only the 'tender blanched leaves' - like No1, which I thought everyone would eat - but the main ribs which are trimmed to expose the 'flower', No2.
All I have ever used the greens of a cauliflower for is as an indication for when the cauli is cooked. You pop them into the pot with the curd and when the leaves turn bright green the whole lot is done.
Never actually thought to eat the greens though.
Seems obvious now that you point it out...
Anyone like broccoli leaves? They taste better than the spears, IMHO.
Quote from: Rob the rake on January 17, 2008, 08:19:44
Anyone like broccoli leaves? They taste better than the spears, IMHO.
Do you cook them like cabbage leaves?
Still with Tim's 'waste not' theme but on the subject of broccoli - a local restaurant offers dozens of cold starters - (including caviar, smoked oysters, etc. so it's quite up-market!) One of the dishes offered consists of the stems of broccoli - (you know, the really thick ones) - thinly sliced, steamed and served in a mustard dressing. It's very attractive as the cut stems have really pretty shapes and, best of all, it's absolutely delicious! No broccoli wastd in my kitchen now" :)
Quote from: Rob08 on January 17, 2008, 08:41:28
Quote from: Rob the rake on January 17, 2008, 08:19:44
Anyone like broccoli leaves? They taste better than the spears, IMHO.
Do you cook them like cabbage leaves?
In a word, yes. They're lovely in a stir-fry. The young leaves around the head of broccoli are the nicest, they have a lovely strong flavour without any bitterness.
Takes me back.
When I was knee high to grandma, if she was preparing cabbage or cauli, I would be given the 'treat' of the trimmed stems of the veg. They are so sweet and delicious. I still think the best part of a cabbage or cauli is the raw stems. Much tastier than raw carrot.
valmarg
Well brought up. Grandmas have their uses!!
I was a bit surprised to read this as I presumed everybody used them.XX Jeannine
My mum drilled me in the waste notwant not school of cooking - so use the greens. Now I have the lotties my mum specifically requests all greens from spent calabrese, broccoli and cauli plants are hers to pick thourhg. havng seen Tims masterpiece maybe i will split them 50:50 from now on ;D
Just came across this -
http://www.mamtaskitchen.com/recipe_display.php?id=10467
I was stunned.......£1.85 for a small cauli in our local village Co-op!!! Must do better this year at growing my own!
Twinkletoes
Don't agree with Tesco, but 65p for a big one!
A first for me today, and worth a mention.
I had to buy sprouts, so I bought them on the stem..thinking of Tim's thread I peeled the stem till I got down to the soft centre then I popped chunks in with the sprouts. The chunks were lovely, sort of potato texture and quite sweet, never will I chuck the stalks out again.
They were a bit harder to peel than broccoli stalks though, but worth the effort.
XX Jeannine
Nice one! But did you pay more than for loose? We do if we buy from the Farmers' Market!
Tim, I don't know, I have never bought them like this before but they looked better than eveything else, sadly the buttons were a bit bitter but the stem was lovely.
XX Jeannine
The Market says "oh well, they last longer"!
So have I got this right? I can pull up my sprout stems, peel and boil them and they will be ok to eat? Sounds like a great way of using them as they take so long to rot down. (yes , I know I should shred them, but I never seem to get around to it :-[)
cj :)
Caroline, I have only done this just this once.
It was very difficult to peel, but the centre was soft, I had to peel deep so I probably peeled off half .
Try it but watch the knife doesn't slip. think peeling a very mature squash.
They probably get tougher the older they are so I don't know about after you have picked sprouts off over a long period.
Try it !!
If you get to the centre I guarantee you will like it
XX Jeannine
Hi Jeannine
When we were young we often picked kale growing in the fields to be used for animal fodder, peeled off the outer hard stem and ate the soft sweet centre. Wonderful raw but never tried it cooked. In a way a bit similar to Kohl Rabi eaten raw.
I think I'll give it a go. I wonder if there will be any difference in the taste between the green and red sprout stems.
At least that way I will get to eat more of my red sprouts. Most of them were blown (think stem with huge red cabbages bursting out like aliens ;D)
cj :)