Don’t ever pay extra for broccoli “crowns” or prepackaged “florettes.” Buy the regular broccoli with the big stalks. Use the flowery part for whatever you like. Then make broccoli slaw! Here’s a non-recipe (I need a better word for this- suggestions are welcome) for a broccoli and purple cabbage slaw I made this evening. If you are 100% committed to doing things just as your grandmother or great-grandmother would have done, you can grate the veggies by hand. But I suggest you use a food processor.You’ll need:
raw broccoli stalks, peeled and strange bits sliced off
red cabbage
maybe some carrots
sliced or slivered almonds if you have them, toasted in a pan
plain yogurt
mayonnaise (I used a lemony, aioli-type mayo but plain is fine)
some lemon juice is nice
salt, pepper, spices (I used black pepper and a nice salt and spice mix called Borsari)
1. Dig the shredder/grater blade for your processor out from the back of your cupboard.
2. Shred the various vegetables.
3. Put the mixture in a large bowl, squirt with lemon juice and toss.
4. Add a few spoonfuls of yogurt and one smaller spoonful of mayo. Start with a little; you can always add more.
5. Season your slaw and eat it up.
Raisins, currants, or apple might be a nice addition. Sunflower seeds or pumpkin seeds would be good alternatives to the almonds. Try it with different spices. I think cinnamon could work if you eliminated the lemon and garlic components. Let me know what you think.
Not the best shot, but you get the picture.
P.S. I made this little green bowl when I was 14. I think it’s my favorite piece of pottery I ever made.
Sundry Sustenance 