How To Chop Every Vegetable | Epicurious

Hi, my name is Amy Chaplin, I'm a chef and cookbook author and today I'm going to show you how to

chop

all your

vegetable

s. Peanuts are actually legumes, so they need to be boiled before eating them, but we roast them, that's how they open up. a peanut that you crush open the end and then you break it like this and then inside two cute peanuts that are peanuts brussels sprouts brussels sprouts actually grow like this and you can pluck them and they are actually much fresher when you buy them like this at the grocery store farmers, take off the end and cut them in half if they are that small on the bottom and roast them whole, you can eat them raw on the mandoline so cut off the end and remove any tougher parts. outer leaves and then just shave them this way and they can be dressed raw and delicious with olive oil, sea salt, a little lemon or you can cut off the bottom, remove the wilted outer leaves and then peel each leaf if you wish.

Plus, that's another way to eat them raw and they can be added to a salad like peas. Peas are a spring

vegetable

and are one of the vegetables you really need to eat fresh cut, they become starchy and lack sweetness when I've been sitting for a while, the way you shell a pee is you don't need a knife or anything more, you just open the end like this, run your thumb along the edge and then reveal all the peas, it's a pink pea. a pea is like a pea except you can eat it whole, they are delicious, you can leave them whole steamed or you can give them a fancy look by cutting them at an angle like that and it looks very pretty. wakame wakame is a The sea vegetables that you buy dried you need to soak them and then drain them so what I'm going to do is cut them into a manageable size like this and then cut each side of the stem like this and take this out this can be used in broths cut it now it is ready to marinate added to the miso soup you can add it wherever you want a little bit of seaweed it is very useful it has a fantastic flavor and is full of nutritional properties garlic i I like to prepare the garlic by breaking up all the different cloves, then I take my knife and just I give it a touch and you really don't need to do anything else.

Now you can decide how you want to cut it, remove the end and then cut it into thin slices. It's like that, I leave them whole to roast with the skin on and then you can have fun squeezing them to eat and it has a much milder flavor, it's not that spicy at all, the other way is to cut it into fine cubes and I just go like this,

chop

ped in half and so on, shallot A shallot is a member of the onion family, it can also be used in place of onions, many people prefer it.

I would just cut off the root end and then just mark the entire length. of the shallot with a knife and peel the outer layer and then if I were to use it for something where I just want to sauté it, you can just dice it, it's nice and easy, a little more manageable than a large onion and you could also chop it up throughout if you mean just saute it with other vegetables. Watercress similarly. Watercress grows in water. It is delicious, juicy and quite spicy. I love it raw in salads. I think it adds a delicious spicy flavor. you can just tear off the leaves like this and of course this is edible too, it's juicy and delicious, if you want to cook it, cut it like this and just sauté it, you can put it in brothy soups or ramen, it will just cook.

I eat spinach in an instant once exposed to heat, green beans, I prepare them by simply removing the end of the stem and that's it, don't cut the other end because it's very pretty, it has a nice point if you want to sauté it, cut it. at a good angle or you can cut it into larger pieces if you want to sauté it a little more if you have an odd amount left and it's not enough to make a roast dish, you can add it to a soup or stew and you can cut it. do it like this and just add it when you are cooking the celery.

See in a soup, asparagus grows through the soil, so it is very important to wash it well, it can be sandy. What I would do to prepare the asparagus is actually just tear it up. hard end if you wanted to sauté it I would just cut it on an angle and cook it like this if you wanted to roast it I would leave it whole you can also slice them on a mandoline like this and you could eat it raw so it will actually turn green when you cook it but it is purple these are white asparagus, much rarer and harder to find, and these are just lovely green tender asparagus, actually, because they're nice thin broad beans.

Broad beans are absolutely delicious spring vegetables and a luxury because They require two steps of preparation, you don't need a knife, you simply open each pod and you can see these lovely little beans inside, they need to be blanched briefly in boiling water before removing the shell. outer skin and then I got the beautiful fava beans, which are absolutely delicious chives. They are members of the onion family, but have a milder flavor than a raw onion, so they are delicious on absolutely

every

thing. Remove the end of the fruit and then cut it very finely. at an angle and you can go all the way, I actually like the green part, it looks really pretty like this and you can keep it in the refrigerator in a jar and sprinkle it on your salads, your grains, your soups, it makes

every

thing taste better, celery , this is how I would prefer celery, I would break off every stem I need like this, the internal ones are much more tender and the leaves can be used too, they are actually very good if I added them to a salad cut the bottom at an angle like this and slice it very fine or shave it with a mandoline.

If I put it in a stew, I would do like this, remove the bottom, remove it, save all these pieces, they are really good for a broth, so I would cut it lengthwise and, for example, a soup, I would do this for a stew, remove the bottom, cut the biggest piece in half and then you can make some pretty shapes like that, this will give you more texture and a different look like that spinach spinach is a very delicate green it can be eaten raw or cooked it takes very little to cook it actually, if you just pour boiling water over it, you will cook it if you sauté it, I would Keep these stems because they are pretty, but you can cut them if you want and then cut them in half and use them and then just chop them or leave them whole.

You can leave this all, it shrinks a lot, but if you just wanted to. Coarsely chop to add to a soup or stew at the end of cooking or risotto and then coarsely chop as good or crumbled kombu. Kombu is a sea vegetable. What you find in Asian markets is a much stiffer kombu that can be rolled and sliced ​​thinly. You can really cut it like into squares, triangles or these long thin strips. For this one, there's no end of the stem that you need to cut off, so I would probably cut it into equal pieces like this and stack them up and you could try rolling this up. so they are thinly sliced ​​or you can just cut them into cubes by stacking them again so keep stacking and then like this you just want a little bit because seaweed has a strong okra flavor if you get small ones you can leave them whole like this and then all you need What to do is just cut off the end where it's dry and you can actually cook them whole with a little bit of juice, they will cook down and become succulent and delicious.

If you cut them, you will find this type. of slimy juice that's inside and more comes out when cooking, so you can sauté onions, garlic, ginger, whatever flavor you want and then add this and sauté it and then add other flavors as well. It is also used in gumbo. Southern friends love to put. In gumbo it has a fairly bland flavor on its own, but it adapts well to spices, i.e. okra nopales. Okay, this is a cactus with very pointy bits that you have to handle very carefully if you hold it by the bottom. It's safer, but you can use oven mitts or hold it with a towel and you want to remove these pointy bits or you can use a peeler, cut it in half and then cut it like this and now it's bright green, but yeah, it becomes kind of of a darker olive green color, it is used in Mexican cuisine, it can be sautéed on the grill, but it must be cooked for quite a long time to extract the viscous juice and then dried again.

Onions are different types. This is a crippling onion. a yellow onion and this is a white onion. I like to cut an onion by removing the root first and running the knife along the length of the onion and then peeling the outer layer and then cutting lengthwise and widthwise afterwards. that and then I like to cut it like this because it just falls apart really well and I like it for almost anything, if you were to roast it you could leave it in bigger pieces like this or even whole, in fact with the skin you can just put it in the oven for a long time.

This is like a classic way of just dicing, but you just saw that your path to the root doesn't go all the way and then make a few more slices in the other direction, without going all the way. and then you can dice it up and it just dices up and then this can obviously be used to stir fry and start a soup stew any dish like that broccoli rabe broccoli rabe is like a delicate broccoli you really have these little florets and they're delicious. brassica leaves, so the same members, broccoli, cauliflower and delicious stir fry roast, you can even roast it whole like this in a pan with the leaves and they are very crispy, you can also roast that part of the leaves, it wilts a little, roast and roast, but it's still really tasty, so to steam it I would just cut off the ends, they can be a little woody and tough and then I would just cut them into a couple of inch pieces like that and then steam them whole, that's it delicious, leave them whole if you are going to roast it. and do this if you are sautéing or steaming escarole escarole can also be purple escarole it is delicious in a salad in fact I would not recommend cooking it or doing it any other way, you can use it as a dipping utensil as raw, but to remove the leaves just you cut the end of the stem and then they start to fall off and you need to cut them back as you go, but here's one like this and then you can cut it again and these are beautiful, whole, I think they look.

Beautiful piled high on a plate with a nice citrus dressing, they are really tasty if you wanted to slice them thinly for a salad. Another way to do it is to take the end off, cut them in half and then I just cut them off and then break them. You can dress it like this. Chicory is delicious both cooked and raw, but you will most commonly find it raw in salads, where you can peel the leaves and break them by hand, there is no need to cut them. Look what a great cut, I don't think, I think it's actually better to just break the pieces like this.

The only reason I would cut it is if I were cooking it, sauté it with other vegetables, it has a delicious sour flavor, very similar to red. cabbage, core it out and then just cut it into any shape you want, but this is good, this is a good way to braise or sauté these are other types of castle franco radicchio, sometimes you see it as pink lettuce, but it's like a pink radicchio, then there is this one that is speckled and this one is treviso that can be split like this and used in the salad. Any of these can be cooked, but they are really beautiful and tasty raw and also a very juicy bok choy.

Bok choy is a delicious and juicy green vegetable, really mild in flavor, it's not strong like kale or kale for example, to prepare it you will always have to remove the bottom and then the leaves just fall off and cook much faster than the stem, so separate them like this, just remove the leaves and cut the stem a little thinner than the leaves. You can actually leave the leaves whole, but if they are large you might want to cut them in half and then You can cut this on an angle if you want a little thinner, so if you are sautéing, add this first and then just stir the leaves and will be ready when they are wilted in a deep green color.

Personally, I love it steamed. with a good sesame dressing, it can also be eaten raw, it is very juicy. Cabbage is also a member of the cruciferous family with broccoli and cauliflower. I like to remove the tougher leaves from the outside and then cut off the end just to do it. flat and then I cut it in half and look how beautiful if I roasted it, I would cut it in half again, remove the core and then cut it into two to three inch pieces. The other way to do it is to cut it into thin slices and just shave it like this and this is a nice quick way to make a pickle because all you have to do is just put salt and vinegar crushed with your hands and it turns a beautiful color crimson, you can keep it in your refrigerator for a week. put it on tacos, grain bowls on sandwiches, whatever you want, chicory, chicory is a delicious, slightly bitter but really tasty vegetable, that can be used in salads, you usually find it in the fall and is very good combined with chicory, a little watercress if you wish. of fruit, pear, maybe thinly sliced ​​cheese, you can tear the leaves like this, you can use them all, some are darker green, the ones in the center are lighter green and are more tender, I usually tear them with my hands and maybe get rid of the partfrom the stem if you want it all really nice, fragile pieces like that, you can also cut it up and cook it, it's really delicious in a soup like a bean soup, it's used like escarole, it's a very similar type. slightly spicy but not very strong in flavor especially when you cook it i.e. chicory, mustard greens, mustard greens are very mustardy, they are extremely strong when eaten raw and a little goes a long way, especially with these larger leaves You want to look for very tender and tender leaves if you are going to eat them raw break them off.

Remove the stem because the stem is quite strong and then just cut them into small pieces. It's really good with some shaved hair or apple or even other very finely shaved tubers. You just need the contrast of sweetness. You can treat it the same way. the same way you would with kale or kale and I don't really bother removing the stems if I'm cooking it, just remove the bottom and then cut it into straight cuts along the leaf if you have a unwieldy bunch, just stack it. It's not very complicated because you're just going to sauté it and keep cooking until it softens, it turns a little brown but it will really soften the flavor. kale.

Kale is a dark leafy green vegetable that I like. to steam them, sauté them, sometimes marinate them and eat them raw, but only when they are super fresh, the way to prepare them is to cut off the tough stems, just take a couple of inches off, if you were to sauté them you might want to cut them. pretty good, if you were to steam them, I usually cut them into one inch pieces, you can remove the stem, but the nutrients from the soil go up through the stem to the leaves, so it's actually a very nutritious part if you want remove them and say squeeze them or cut them and use them in soup.

You can do it with your hands by tearing them apart like this and then you can cut this out and just cut along the length of the sheet. If I leave it on the stem, I would do like this and then if you want to make it really nice like a cheesecloth, it's actually better to stack them like this and then roll them up and this could be marinated or lightly sautéed or added to a soup at the end. I think that's chard, that's rainbow. Swiss chard can be cooked in several ways, similar to spinach, kale, and collard greens.

You can do a few things, eat the stems and cook them, just cutting them straight is fine or you can do this and remove the stem and layer it like this. which I can fold a few times and cut it into thin slices like this or you can dice it a little bit like squares if you're steaming it, you can also steam the whole leaf if you're sautéing, remove the stems and chop them up. You can cut them nice and thin like this, if you cut them like this, you sauté them first and then add the leaves at the end when they are tender and starting to get a little soft, but there is no reason to throw them away because they are so beautiful and colorful. and delicious too fennel Fennel is a juicy and delicious vegetable with an anise flavor.

I love shaving it raw for a salad. Cut the stems. Save them for broth. Remove the toughest end of the root. Cut it in half. upside down, cut it in half again and then take out the core, then shave it lengthwise with a mandolin, it's very easy, it's much harder to cut it so thin and you can save some of the leaves for decorating or stirring freshly plucked and just place it on top of the salad so you can use it all up, it tastes so much better than licorice. I think leeks, leeks, are part of the onion family.

Anywhere you find an onion, you can use a leek, so to cut a leak, cut off the end. You cut out the top part that I'm not going to use, cut it down the center of one of these leaves like this and not completely, just do it like this and then with running water, run the water through the leaves and wash. Remove all this gunk, seal this gunk, cut it in half and then you can leave it in big chunks and simmer the leeks like with a little bit of olive oil and cover them so they really steam and fall apart like a delicious french dish or you could cut it at an angle like this if you were eating it raw just use the tender light green part and then cut it very very thin so it doesn't have too strong onion flavor and then you can separate it and use it.

It's like you would do with a scallion iceberg lettuce. Iceberg lettuce has 99% water, so it is very, very juicy and crunchy. If it's good, it doesn't have much flavor because it's almost all water, so cut it in half, cut it in half again like Then, cut into thin slices, wash the outside, but you don't need to separate the leaves and wash them. There is no dirt or grit inside. A little is enough. Kale, this is kale lacinata. This kale is usually the most reliable and not too much. hard, so just remove the leaves here and then run your hand down.

Now this kale can be sliced ​​very thin again and used raw or you can mix it into a good white bean soup so that it wilts at the end of cooking. I don't really want to cook this ahead of time, it tastes better fresh if you're roasting it, use this one, remove the stems and break it into small pieces and then purple kale can be a little tough at times and I think it's best to cook it if you wanted to leave the stems, you can just cut them in half and then just cut them if you want to use the stems, put them together and just cut them straight across and use it when you're cooking carrots and celery for a soup like That pumpkin is in season and fall and there are a lot of different things that you can do with it.

One of the best things you can do with squash, besides baking soup, is roast it. You can leave the skin on, but mostly I peel it off and I like to put a towel on it because when you start peeling it bleeds and it gets very sticky and slippery and you can slip and cut yourself if you're losing control of the peeler, so peel it the entire length like this and do just the bottom part. and then the first two, the best way is to cut the neck like this and then cut this base in half and take out the seeds, just scrape it out, if you're just roasting it, you can really shape it any way you want, just remove the base. so maybe you like to have shapes like this or maybe you like to have bigger cubed pieces like this, then for the neck part, remove the end and cut it in half, cut it like this and then do the same thing, just do it want.

Same Size Kabocha Squash Kobocha squash is one of the densest and sweetest tasting squash you can buy. Its meat is very good in soups, stews or steamed because it is very moist and creamy. Their skin can be very tough, so what I like to do is use it. an axe, I think it's a good idea to put a towel under it because it's going to move and there's the inside of kabocha, you don't actually have to get the seeds out, but if you want to get them out use a spoon like that and just scoop it out, then you have to cut it up , you can leave the skin on if you're steaming it or roasting it and if you have a very sharp knife, now it's more manageable, you can do this action and I think the best way to cut it is into wedges like this, which is a tomatillo kobocha.

Tomatillos are a member of the tomato family and have a husk on the outside that you should peel before using. You don't actually need a knife because the best way to prepare them is to boil them, blanch them until they burst or put them under a grill until the skin burns a little, this is what the inside looks like a tomato and raw they are not very good, they are also very sticky once you cook them. remove this peel, so don't remove it until you plan to use them, it's like a raw green tomato, even better cooked, although tomato tomatoes are best when they are in season and that season is quite short when they are When they are in season, my Favorite way to cut them is to just remove the stem end and cut them into wedges like this and then just olive oil, salt and that's it because they taste so delicious.

Zucchini is a member of the pumpkin family and in the summer season you can cut them into pieces and roast them, you can roll them, cut them and then steam them, you can cut them into long thin strips like this and roast them. The other way to prepare a zucchini is to peel it and create ribbons and then you can make a delicious lemon pine nut dressing, really delicious, mix it over this and it is a very nice way to eat it with a different texture. There are many different things you can do with a humble zucchini cucumber.

Cucumbers are very versatile, they are absolutely delicious. just sliced ​​as they come, you can slice them on a mandoline like this very finely and use them as a pickle, you can cut them into large slices like this and use them as a raw, sliced ​​thin like a sandwich sliced, that's chayote de cucumber in Australia. Call them cuttlefish, they are a member of the squash family, similar to zucchini. Very mild flavor, you can eat the skin, you need to remove the seeds, although we only eat them steamed and cut them like this and you can also do that for roasting. it has a very mild flavor um it's kind of like a mix of cucumber and zucchini because it's crunchy like a cucumber but very soft like a zucchini yeah peppers are a big family of vegetables and can be used in so many different ways to prepare a bell pepper cut in half lengthwise, remove the seeds and membrane, it is a little bitter, you can do it with your fingers and then decide if you want slices like this to be eaten raw as a snack, raw or in more pieces big. which you might like to roast and then put on a sandwich or add to a jalapeno salad, I think the best way to cut it is to surround the seeds like this, just roll them up, the seeds are very spicy, the pulp may or may not to be spicy you really just have to try it this way just to see if it burns your tongue so you can cut it like that into long strips and then just dice it up and then you can use it in a sauce like that and that's it. bitter melon peppers bitter melon is a member of the watermelon family and can be eaten in a variety of ways, you don't need to peel it, you do need to remove the seeds, so I would cut it this way and scoop it out. these seeds scraping with a spoon just like you would say a pumpkin, let's say you have to sauté it, you can cut it at an angle like this, if you want to steam it, you can make it a little thicker and let's see how it tastes raw, bitter and very bitter, I would say that you cook it, forget about that raw, sautéed bit.

I think I would do it first if I had to use it. Anyone wants to try it. They are hard, they should be soft and succulent and really melt in your mouth if they are not in season, I recommend you cut them however you want, mix them with salt and let them sit for an hour to drain so that a bitter taste comes out. Taste and then rinse them very well before preparing, they are often sliced ​​and fried. It takes a lot of oil to roast or fry them because they are spongy and absorbent, so if I made that for a sandwich I would just say I would do it. cut it like this and after salting and draining it, if necessary, then fry them in the pan.

If I was going to roast it, I cut it into a wedge shape like this, so there are lots of different ways to use it. eggplant but not raw you don't want to eat it raw radish radishes are delicious eaten raw however you can roast them or sauté them so I love to shave them by pulling off the end leave at least some green leaves when you shave because you have a handle to use and you can shave them like this, if you want, you can cut them into little pieces like this and steam them, which a lot of people don't think to do and they look really pretty.

Turmeric is a turmeric. It is now very famous, it is full of nutritional benefits and there are many reasons to add it to your diet. It comes dry in powder form, but fresh is the way to go. You want to peel it and then cut it lengthwise, like this, stack it. like ginger and cut it into thin slices and then cut it into cubes if you want to cook it, I suggest you cut it into thin cubes like this, that's turmeric, ginger, it's delicious and very medicinal, it's great if you have a cold or a sore throat, The best way to repair it is to break off a manageable piece and peel it first, but the least wasteful way is to peel it with a spoon because you really only remove what you need from the skin, you can cut it, grate it like this or cut it. into small chopped pieces and then if you really want to add more ginger flavor at the end of cooking just squeeze out the beet juice, this is a beet, there are many different things you can do with a beet, you can boil them whole which It is a fantastic way to marinate them without even washing them, you can just put them in a pot of boiling water and then once they are cooked to the center you just remove the skin under running water and then you can chop them and marinate them with oil. and vinegar and it's my favorite way to eat it.

You can also eat them raw because you have to peel them and you can shave them very fine or you can use a box grater and just grate it and use it as a carrot salad. They are really good when they are freshly dug and you really shouldn't do anything to them, you should just eat them like that straight away because they taste so sweet and delicious. Roasting is a really nice way to make a carrot and make it with Carrot this size, cut it upin half like this and then you can put it in a roasting pan upside down because you'll get a nice golden edge.

The other thing I like to do with a carrot, shave it with a peeler and create ribbons. which is just a nice way to add it to a salad instead of grating it. You can remove the outer skin if you want or you can just rub it and then you can use the inner core in a soup and then yeah, don't waste it. This can be squeezed out if you squeeze or chop it or the base of your carrot and parsnip soup. I think the best way to cook it is to peel it, which I don't always say, but the skin can be a little bitter and turn into a pureed or roasted vegetable soup, I think that's the best way to do it, peel it first, you could do that like a roll cut for roasting, that's a good thing or you could cut it into long strips like this and roast it as well as you can. also cut it like a carrot, turnip, you can use it in all ways like you would a parsnip, a carrot, even a potato, although it has a little bit spicier flavor and a lot of people don't love it, it needs to be. peeled I would take the end off I would cut it in half and then I would cut it like this into sort of wedges and then into weird shapes or you could cut it into sort of wedge type pieces like that, that's a turnip potato, they're probably mainly used to make puree or roast and stuff. sweet potatoes small colored potatoes this is purple on the inside this has pink skin but white on the inside you normally peel a potato if you are going to mash boil them first or roast a whole sweet potato and take out the pulp cut it and chop it cut like this and boil add rosemary or other herbs this is what a sweet potato looks like on the inside that is a taro potato taro root is a starchy tuber this is what it looks like on the inside it must be peeled and then shaved finely before it is fried into chips it can be made into fritters, It can be cooked with coconut milk and mashed, so to peel it you can use a peeler like this one, but it gets stuck in the peeler because it is very fibrous, so cut off as little meat as possible.

You boil it and then mash it, but if you're just cutting it up, it doesn't really matter what shape, you can do it like this: Tara root, kohlrabi, rutabagas, which are also called swedes in England, are an unusual vegetable that they classify. of becoming stronger and a little spicier in flavor, if that makes any sense, or spicier as they age and are often mislabeled as turnips or golden turnips, don't be fooled, they are a root vegetable with starch, so they can be made into a pureed vegetable soup. In fact, I love steaming them when they're freshly picked and then tossing them with cauliflower and using it as a topping instead of potatoes for a shepherd's pie, but you can cut them like this when you cook them. a soup add them to the sautéed onions and garlic, any flavor you like and then add the kohlrabi water, cook until tender and mix.

It's a daikon kohlrabi. Daikon is a member of the radish family, but it is much milder. You can quickly pickle daikon by peeling it first. Cut it in half and shave it with a mandolin or just cut it into thin slices and it will turn out a really delicious pickle with just vinegar and salt. You can cut it into long, thin strips and use it to dip into a hummus dip or any type of dip. So it's really delicious, juicy, it's really delicious jicama. You want to choose one that is very firm and blemish-free if possible.

I love to eat it raw and to do that I need to peel it and cut it in half first, so just cut slices like this. you want to cut like for a salad or cabbage, I just stack it like this and then I make it like a julienne cut like that, yeah, but raw, that's how I like it. lotus root Lotus fruit grows in water, it can be dried and bought that way and then you can soak it and use it in stews and things like that, first I'll show you what it looks like on the inside, it's beautiful, it has all these beautiful holes and then I would peel the outside, slice it very thin, and steam or simmer it.

Many times you cut it a little thicker and put it in a pan like this and you put salt and season it a little bit with a little bit of water and then you cook it until it's soft it makes your stews really beautiful. Artichokes are pretty special because preparation involves turning this twisted vegetable into something edible. One way that is very quick and easy is to cut the end like this, cut this end and steam it until it is tender. If you want to go further, you really have to break it. a lot of leaves even the most tender ones, peel the stem, then you can cut it in half and take out the choke and all the fluffiness that you want to get out and then you can cut it into quarters and roast it like this, lift it like this. or cut it into thin slices and sauté it, you can also, if you get to the heart, you can shave it and eat it raw, it's an artichoke cauliflower, cauliflower is part of the broccoli cruciferous family, the best way to prepare it is to cut it. that and you can just flip it over and then you want to cut each floret too like this you can just flip it over and cut them if you're making it into cauliflower rice, divide it into smaller florets or cut it up and then put it in a food processor and grind it until It is light and fluffy, don't overdo it because it will end up soft.

That is romanesco cauliflower rome nesco is a variety of cauliflower and has basically the same flavor, it is much more difficult to cut it into florets, however, you can do it. but they join pretty close together at the top. I do the same as I do with cauliflower and remove the leaves and stem. I would just cut it into wedges, that's what it looks like on the inside so it's not completely green and you just cut it like this and roast pieces like that, that's romanesco broccoli, that's how I like to prepare it by cutting the florets like this and I just turn them over and I cut them all and then when you get to the center, they are a little smaller, but that's okay, you can cut it like this, then you can cut each one in the center and cut them into the size you want to be the florets and then the way to use the stem is to cut the sides or the skin and it is difficult to do it with a peeler you need to remove because it is very hard so you can see that it is kind of woody and fibrous and the inside is delicious because it is very tender and you can also steam it or sautéed and cut into whatever size you want and you can actually eat it raw, it's really delicious and that's broccoli.

I hope this video inspires you to eat more vegetables because no matter what diet you are on, eating more vegetables is always a good idea, head to the farmers. market and check out some of the things you found here today and happy cooking