The tops and tails of your favourite veg can be transformed into pretty palatable treats and save you a few Randelas in the process – all while decreasing your contribution to food waste (did you know fruit and vegetables make up the highest volume of SA’s food waste?).
Cauliflower leaves
Cauliflower leaves have a cabbagy flavour, so are great steamed with some butter, or even in slaw with a tangy dressing. Irish chef Tony Budde combines the leaves with pecorino and stock for soup.
Beetroot leaves
Use beetroot leaves as you would spinach – they only need a minute or two to wilt. Martha Stewart sautés them with garlic and tomato paste, while chef Marcus Samuelsson loves them fresh in a salad with blood oranges and onions.
Beetroot stalks
The crunchy stems of beetroot leaves are perfect for a quick pickle, but you can also do like Jamie Oliver does and blanch them before frying with garlic in olive oil, and finishing off with a dash of white wine.
Broccoli stems
Broccoli stems make for fabulous, simple sides, whether thinly sliced and marinated in olive oil and lemon juice, or sliced thick and pan-fried until charred. New York chef Anne Burrell juliennes them for a mayonnaise-laced slaw.
Carrot tops
Slightly bitter with a grassy taste, carrot tops are great combined with parsley in salsa verde or pesto. Chef and founder of WastEd pop-up dinners Dan Barber even uses it to make a marmalade.
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