Broccomole - a yummy recipe for broccoli stems!

I was busy this morning blanching and bagging loads of broccoli for winter. It feels to good to have a full deep freezer, with lots of yummy healthy foods that I've prepared (and in some cases grown) myself!


Fresh broccoli bagged for freezing, and ready for the year. It is so much cheaper to prepare and freeze your own.

But what to do with those broccoli stems? When you're dealing with a LOT of broccoli (I bagged up about a dozen bagfuls), if you're like me, you don't like wasting anything.


I'm not giving these to the chooks!

Here's the solution: a great, healthy dip recipe that is quick to make, loaded with taste, and freezable. It's BROCCOMOLE! And even friends of mine who claim to HATE green veggies love this one.


Yum! Broccomole is one of my favourite dips. It's so healthy and tasty, and it has zippo calories.

Broccomole

Ingredients:

• 3 cups of cooked broccoli stems, with the tough outer layers and leaves removed.
  
• 3 tablespoons of fresh lemon juice
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon garlic powder
  
• 1 tomato, chopped in half.
  

Method:

• Run all ingredients except the broccoli stems through the food processor until well blended.
  
• Gradually add the broccoli stems, until well blended.
  
• Chill before serving.
  
• If the broccomole is a bit too runny, and has excess liquid, that's because your broccoli was very fresh. Simply drain off the excess liquid before serving.
  

This recipe is also great with added extra diced tomatoes, if they're in season - they add an extra yummy texture and flavour.

Variation: Curry Broccomole

Add a dessertspoon of mild curry paste to the broccomoli mix and stir well.

Have a lovely day!