Permacooking

Delicious ways to reduce food waste

Cooking With Vegetables From Root to Stem

Leave a comment

Ever hear about something that is a new trend and all the rage and think, “I’ve always done that?” One of the food trends for this year is for chefs to put the focus on vegetables. Similar to the whole “nose-to-tail” practice used in cooking meat, there is now a “root-to-stem” practice where no part of a vegetable or fruit goes to waste. Well, it may be a new trend in the culinary world but I’ve been cooking that way for years. Other people may lop off the tops of carrots, beets and radishes, throw away the fronds from a bulb of fennel, and discard the stalks from a head of broccoli, but I cook with all of it. With the price of food rising and the increased amount of food waste, it only makes sense to get the most out of the food we buy. The leaves, stems, stalks and skins of vegetables have their own unique tastes and textures so it’s like getting multiple veggies in one package. Here are some ways you can start cooking from root to stem.

http://organicbeet.blogspot.ca/2015/04/cooking-with-vegetables-from-root-to.html

Advertisements

Author: Permacooking

Reducing food waste can be eco-friendly, easy, and delicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s