| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked broccoli stems, tough outer layers peeled off |
| 1 1/2 |
tb |
Fresh squeezed lemon juice |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
|
Tomato, diced |
| 1 |
|
Scallion (green onion), sliced |
| 1 |
|
Canned green chili, chopped |
INSTRUCTIONS
This recipe is from the New McDougall Cookbook and is quite good.
In a food processor, blend the broccoli stems with the lemon juice, cumin
and garlic powder until completely smooth. Add the remaining ingredients
and mix well by hand, but do not blend. Chill before serving for best
flavor. Makes 2 cups. Posted to JEWISH-FOOD digest V97 #204 by Steve and
Marilyn Kerman <sdkerman@hevanet.com> on Jun 26, 1997
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