food

Da Raiz ao Caule

Frankie nos ensina como usar vegetais inteiros, da raiz ao caule, o que significa que nenhum alimento vai para o lixo. Aprenda a usar aqueles topos de folhas verdes que você pensou que fossem para decoração ou caules de vegetais que você normalmente jogaria fora. Cozimento da raiz ao caule: menos desperdício, mais comida e mais nutrição. O favorito de Frankie.

food

Da Raiz ao Caule

Frankie nos ensina como usar vegetais inteiros, da raiz ao caule, o que significa que nenhum alimento vai para o lixo. Aprenda a usar aqueles topos de folhas verdes que você pensou que fossem para decoração ou caules de vegetais que você normalmente jogaria fora. Cozimento da raiz ao caule: menos desperdício, mais comida e mais nutrição. O favorito de Frankie.

Supplies

  • 1 tbsp vegetable oil
  • 1 head of broccoli
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 carrot, sliced
  • 1 red pepper, sliced
  • Salt and pepper
  • 1/3 creamy peanut butter
  • 3 soy sauce packets
  • 2 tbsp rice vinegar
  • 1 honey packet
  • 1 red pepper flake packet
  • 1/2 cup dry roasted peanuts, chopped
  • 2 scallions, chopped
  • 2 tbsp chopped cilantro
  • 4 cups cooked rice for serving

Passo a passo

  1. First prep the broccoli. Cut off the florets into small pieces. Using a vegetable peeler, peel the broccoli stalk to remove the tough outer skin. Slice the broccoli stalk into pieces similar in size to the florets.
  2. Heat the oil in a large skillet and add the onion, garlic, carrots and red bell pepper. Season with salt and pepper and saute for 5 minutes. Add the broccoli florets and stalks and saute for another 5 minutes, then add a few tablespoons of water and cover, cook for an additional 3-4 minutes until broccoli is bright green and tender but still crisp.
  3. Whisk together the peanut butter, soy sauce, rice vinegar, honey and red pepper flakes. Toss the warm stir fry with peanut sauce. Serve over rice garnished with chopped peanuts, cilantro and scallions.

Supplies

  • 2 butter pats
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 head of celery, chopped and reserve leaves
  • 1 x 2 lb celery root, peeled and diced
  • 6 cups chicken broth
  • 4 sprigs thyme
  • 1 cup heavy cream
  • Salt and pepper

Passo a passo

  1. Heat a large saucepan over medium heat. Add the butter and oil and then the garlic, onions, celery and celery root. Season with salt and pepper and cook while stirring for 15 minutes. Stir in chicken broth and thyme, bring to a boil and then turn down to simmer for 25 more minutes, until vegetables are very tender. Season again with salt and pepper. Turn off the heat and puree with an immersion blender. Put the soup back over low heat and stir in the cream. Serve garnished with celery leaves.