I know this is out of the mainstream.
Why throw away the tough lower ends of asparagus?
You can cook them along with the more tender ends, then throw the tough ends into a small tall jar, so that they fill the jar, then pour in leftover vinegar from other pickle jars on hand.
Use this for the vinegar for salad, or anything else calling for vinegar.
A similar thing can be done with broccoli stalks, but it might be best to peel them, after cooking and before vinaigretting.
You can then cook them in a meat roast, and maybe they will be tender enough to eat.
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