Search Results for: Beet sugar in solid form
: trim about one inch off the bottom of the fennel bulb. using a mandoline or a sharp knife, thinly slice the rest of the fennel bulb and place in a bowl. in a jar or a small bowl, make the vinaigrette. combine the sugar, lemon juice, mustard, salt, mint and onion and shake or stir to combine. pour over
in our broth we made this time, we used leek greens, carrot ends, celery ends, mushroom stems, onion bottoms and leftover halves, thyme and parsley. we also threw in a few chopped up pieces of carrots, zucchini and celery that were starting to go and some garlic cloves for flavor. you can also make this...
http://blog.farmfreshtoyou.com/2015/09/