If you cook with a lot of vegetables, you’ve probably noticed that the majority of them seem to go to waste. The roots, stems, skins, and leaves usually end up in your garbage. But, next time you find yourself getting rid of the scraps, make the most of them with these tips.
Stems and Stalks
Instead of tossing your beet stems, chop them and put them in a risotto or save them as a base for soups. Broccoli or cauliflower stalks can be steamed and paired with olive oil or walnut oil. They can also be used as veggies for veggie dips, in salads, or as bases for risotto.
Leaves
Beet greens can be used to make borscht or added to soups or vegetable curries. You can also add them on top of toast, salted potatoes, or in yogurts. Cabbage leaves can be used to make cabbage chips and celery leaves can be used in Bolognese sauce or Shephard’s Pie.
Seeds
Roast your pumpkin or squash seeds for a healthy snack or a topping for soups, stews, and breakfast bowls.
Skins and Pulp
The skins of carrots taste amazing in broths and the pulp can be used for carrot juices or quickbreads. Tomato skins can be used to make tomato powder and potato skins, when sauteed or roasted, work well as side dishes.
Roots
Roots of leeks, scallions, and onions are juicy and they’ll add dimension to your broths or they taste amazing fried.