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- Nutrients
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- For healthy eyes and a busy lifestyle
Broccoli stalk ragout with dwarf lettuce leaves
The delicate broccoli stalks of the broccoli rosettes can be stored in a sealed glass storage container in the refrigerator for at least three days.
Some vegetables and even fruits store many nutrients in their peels and leaves. So, broccoli stalks and leaves should not be carelessly thrown into the compost.
The stalk contains as many healthy nutrients as the broccoli florets. It is rich in fibre, vitamin C and K, beta-carotene, folic acid, magnesium and vitamin C and K. Leaves can be briefly blanched to enrich a salad.
The very woody lower parts of the stalk should be composted. The delicate parts of the stalk need to be cooked for a time similar to that of the broccoli florets.
Ingredients for a ‘broccoli stalk ragout with dwarf lettuce leaves’
- Broccoli stalk pieces
- If necessary, a few very finely chopped pieces of ginger
- Dwarf lettuce leaves
- Flat-leaf parsley
- Turmeric powder
- Curry powder
- Peperoncini flakes
- Bay leaf
- Coconut cream and a little coconut milk
- Vegetable stock powder
- Pecans
- Olive oil and a dash of alcohol-free whisky
- Cranberries
Preparation
Cover the bottom of the pan lightly with olive oil and alcohol-free whisky. Briefly sauté the pieces of stalk and the excellent pieces of ginger. Add two-thirds pure coconut cream and one-third coconut milk so that the stalks are covered. Add one teaspoon of turmeric powder, two teaspoons of curry powder, one tablespoon of peperoncino flakes, one tablespoon of vegetable stock powder, one bay leaf and two bunches of washed and chopped flat-leaf parsley or six heaped tablespoons of dried parsley, and bring to the boil briefly. Add the prepared, washed and well-dried leaves of the dwarf lettuce. Let the ragout simmer briefly and add a pinch of sea salt if necessary. Adjust the coconut cream and spices as you like depending on the amount of vegetables.
Garnish with cranberries and pecans and serve immediately.
