Carrots and Broccoli Stems

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Carrots and Broccoli Stems

 

1/2 cup carrots, peeled, cut 2 " into matchstick pieces (julienne)

1/2 cup broccoli, stems only, cut 2 " into matchstick pieces (julienne)

1 tablespoon fresh parsley, chopped fine

salt, to taste

freshly cracked black pepper, to taste

2 tablespoons rice wine vinegar

1 tablespoon sugar

fresh parsley sprigs for garnish

ring mold (I used an 8 oz. tomato sauce can, cleaned with both ends removed)

 

Heat the vinegar and sugar in a small pan until the sugar dissolves. Combine the

carrots, broccoli and parsley in a small bowl. Pour the dressing over the

vegetables and mix well.

Place the ring mold on the serving plate and fill with the vegetables, drizzle a

small amount of dressing around the plate, add a parsley sprig and serve.

Note: the carrots and broccoli can be prepared ahead of time, covered and

refrigerated, then add the dressing before serving.

Makes 2 servings.