Make your veggies go further

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A lot of people discard broccoli stalks or the bottom portion of asparagus, due to their tough and woody texture.

There's good eating to be had underneath the tough layer, though, and all you need to liberate it is a vegetable peeler. With broccoli, peel off the outermost layer, and chop up the stalk into pieces of similar size to the florets, and cook them the same way. With asparagus, just peel the last couple of inches.

The taste and nutrition are comparable, so eat your stalks.

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