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Parcook crudites?
I had broccoli off a salad bar at a restaurant the other day and the
broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I wondered if they blanched it or something first? It was still bright green, dry and crunchy, yet not totally "raw". Is this common and I've somehow missed it? Makes for a great nosh and I want to try it. How do you think they might have done it? Goomba |
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