DON’T TOSS THE STALKS

Broccoli has a lot more to offer than just its florets! The stalks are edible too and contain just as much calcium, iron and vitamin C per gram as the florets. Cooking with the stalks not only reduces food waste but it adds nutritional value to your meals! Once you’ve cut the florets off, chop the bottom few cemetres off the stalk, and run your carrot peeler over it.  You can then add them into soups, cut into small chunks for salads, or slice into small sticks and roast in the oven with the florets. Yum!