Most people are guilty of tossing away parts of vegetables that are completely safe to eat. And it’s not out of laziness or spite — we just didn’t know any better… until now.
With food waste at an all time high, it should be a priority to learn how to use more (if not all) of the produce you buy. So plead ignorance no longer and embrace the root-to-shoot trend by saving these vegetable parts probably didn’t know you could eat.
Instead of doing the old chop and toss, save your cauliflower leaves and roast them in the oven for a tasty and healthy side dish. Its taste resembles asparagus and kale, so what’s not to like?
I’m delighted to see how many of you have stopped throwing your cauliflower leaves away and started roasting them, after I posted about doing so a couple of weeks ago. Just toss them in a little olive oil, season well and stick in a very hot (240C) oven for 10 mins. You end up with something delicious in between an asparagus spear and a kale chip. Small victories in dark times. #zerowaste #lovefoodhatewaste #cauliflowerleaves
You might have been removing your radish tops and chucking them in the compost, but it turns out they can be transformed into a drool-worthy soup. The leaves have a peppery flavour, and when combined with potatoes, cream, butter, chicken stock and onion, make a perfect cold weather meal.
Carrots are another root vegetable that have an edible above-ground bit people have been wasting for decades. Looking for a great way to use them? Blend them into a delicious pesto with pine nuts, Parmesan, olive oil, lemon and basil.
Who knew that turnip leaves have a delectable buttery flavour when cooked? Try a saute with oil, salt and pepper, or add the leaves into a stir-fry.
Beet leaves are very much like swiss chard, which makes sense as they’re from the same family. Not only can they be eaten raw and enjoyed in a salad, but the deep red veins look gosh darn pretty, too.
Broccoli stems are packed with nutrients, but for some reason the crowns get all the glory. To consume the stems, peel or cut off the the thick outer layer, and use a mandolin to grate the stalk into a slaw or chop it into chunks and blend it into a soup. You can also eat it raw for a great snack.
Bet you could eat the innards of an entire watermelon. Or two. But it turns out we’ve been total fools for trashing the rind all these years. Much like a cucumber, the rind can be consumed. To reap the benefits of the amino acid-packed skin, which helps ease muscle tenderness, blend it into a smoothie.
Shucking corn and removing all of the sticky silk from the cob is a pain in the you know what. But the silk, though commonly discarded, can actually be steeped in hot water and made into a tea. Stir in some honey, serve it to your friends and enjoy being praised for the culinary intelligence you now posses.
If you’re not already eating your potato skins, you’re missing out. The outer layer of a baked potato is not only high in fibre, but it’s also loaded with iron, vitamins and potassium. Add an extra dollop of sour cream if you’re not wild about the taste.
Vad äter ni på måndagar? Startar ni veckan med att äta något extra gott eller tycker ni att middagen helst ska bli klar så fort som det bara går? Något jag tycker är både gott och enkelt att äta en måndag som denna är 🌿 BAKPOTATIS MED VEGOSKAGEN 🌿 som en kan förbereda i ugnen dagen innan och sen bara värma upp när det är dags att käka. Potatisen alltså. Röran går också att förbereda i förtid, och den blir faktiskt till och med godare så. Det enda jag gör är att blanda 2-3 dl majonnäs (finns äggfri för den som föredrar det) med 1 burk tångrom, 1 paket smulad fast tofu, 1/2 finhackad rödlök, citronsaft och typ ett helt paket fryst dill. Den här röran hörni, den är god till allt. Så spara receptet nu och ha på mackan, till potatis eller ja vad som helst. Nomnom! #vegan#whatveganseat#bakedpotato#middagstips#foodie#mat#skagen#recept#vardagsvego#vegetariskt
Yes, pumpkin leaves are prickly if you attempt to eat them raw, but boil those babies and they’ll soften right up. Another scrumptious way to serve them? Battered and fried, of course.
Winter Squash Seeds
If you love a tray of freshly roasted pumpkin seeds, you’ll love winter squash seeds, too. So don’t send the innards of the squash to the compost. Instead, save those seeds, toss them in your favourite seasoning (or a simple salt and pepper mix) and bake them for a healthy post-dinner snack.