Carrots? Easy. Zucchini? Simple. But what is it about broccoli, cauliflower or Brussels sprouts that seem harder to prep? We break it down so you stop fretting and start serving more veggies!
Here's how:
For broccoli, break into smaller florets, wash in cold water. Trim and slice stems. Use in your favourite recipes.
For cauliflower, trim leaves, stem and remove core. Break up florets and you're ready to use.
For Brussels sprouts, trim leaves and stems, wash and either slice with a chef's knife or carefully use a mandolin for thin slices. Ready to use.
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