Broccoli is a popular edible green vegetable in the cabbage family whose big flowering head, stem and related small leaves are consumed as a vegetable each day. It is cultivated in most areas of the world where soil is rich and there is sufficient rainfall. In the southern United States it is the most productive vegetable crop grown in urban areas.
Broccoli is closely related to cauliflower and as such, they can be confusing to identify. Cauliflower has small and round leaves while broccoli has long oval shaped and flat ones. The difference between the two is that cauliflower is dark green while broccoli is green in color. Cauliflower is white in color but broccoli is yellow-green. Cauliflower has less vitamin C than broccoli and its antioxidant capacity is lower. As for other nutritional values, both cruciferous vegetables are good sources of vitamin A, potassium, folate, and protein.
Today, we can make pickled broccoli stems with a miso recipe. Broccoli stem is generally wasted due to the fibrous feel, but you’ll be amazed how yummy it’s if marinated or pickled. In this recipe, miso and garlic provide a kick into its delicate taste. Even the pickle, which will keep for a couple of days, also makes a fantastic accompaniment to drinks.
Pickled Broccoli Stems With Miso Recipe
Pickled Broccoli Stems With Miso Recipe
Ingredients
- 3 qt broccoli stems (use the florets in another dish, if you wish)
- 2 qt Japanese or salad cucumbers, ends trimmed
- 1 cup miso (any kind)
- 1 tbsp sake
- 1 qt garlic clove, crushed
Instructions
- Peel the broccoli stems and quarter them lengthways. With a vegetable peeler, peel the cucumber every 1 in to make green-and-white stripes. Cut in half lengthways. Scoop out the center with a teaspoon. Cut into 3 in. lengths.
- Mix the miso, sake and crushed garlic in a deep, plastic or metal container with a lid. Remove half the miso mix.
- Lay some of the broccoli stems and cucumber flat in the container and push into the miso mix. Spread a little of the reserved miso over the top of the broccoli and cucumber.
- Repeat this procedure to make a couple of layers of vegetables and miso, filling up the container. Cover the lid and leave it in the refrigerator for 1-5 days.
- Take out the veggies, wash off the miso under running water then wipe kitchen paper.
- Cut the broccoli stem bits in half then slice into thin strips lengthways. Cut the lemon into 1 in thick half-moon pieces. Serve cold.
Variation
Carrot, turnip, kohlrabi, celery, radish or thinly sliced cabbage sterns con be used in this way.
