Root to Stem … making the most of fresh produce
You’ve heard of nose to tail eating, but how about root to stem? We’re all about using as much of fresh produce as possible because that means less food waste and it also saves you money. Here’s some suggestions about how to make the most of your fruit and veg.
1. Don’t throw away peels from root veggies like carrots, potatoes, beetroot and parsnip. These are tasty and full of nutrients so use them. Scrub the vegetables well before you peel them and then put the peelings on a baking tray with a little bit of olive oil or vegetable oil, salt and pepper and bake in a medium-hot oven until crisp. You can also add chilli powder, herbs or garlic if you like. Toss them a couple of times as they cook and you’ll end up with a super-tasty snack.
2. Citrus rinds can be frozen and used as a garnish in drinks or in recipes that call for them so stash them in the freezer ready to use.
3. Carrot tops and celery leaves are edible. Chop them and throw them into stir-fries or salads.
4. Cauliflower leaves can be cooked the same way you would cook other leafy greens. They are also great with dips like hummus if you cut them into thick strips, rub with olive oil, season and cook in a hot oven for 15 minutes. The stems of caulis can be cooked the same way you cook the florets.
5. Onion skins and other vegetable trimmings bring great flavour to stocks so pop them in the freezer until you have enough to make a stock.
6. Broccoli stems are delicious sliced finely and added to stir-fries or use a vegetable peeler to make fine shavings to add raw to a salad.
