Technique Tuesday: Don’t Toss That!

Written on October 15, 2013 at 9:00 am , by

When we’re prepping and chopping veggies, we always run into those stems and ends that seem to be of no use. But the parts you throw away can be as good — and good for you — as the ones you don’t!

 

 

(Top Left) CARROT TOPS

Taste like: Peppery parsley

How to use them: Chop them and sprinkle on soups, salads or grilled meats as a garnish, or perk up your pesto by using them in place of basil.

 

 

(Top Right) BROCCOLI STEMS

Taste like: Broccoli, only milder, with a subtle cabbage flavor

How to use them: Add crunch to salads and stir-fries with chopped raw stems, or slow-cook them in soup or tomato sauce to bring out their sweet flavor.

 

 

(Bottom Right) RADISH GREENS

Taste like: A more pungent version of Swiss chard or spinach

How to use them: Sautee them with garlic and EVOO for a simple side; stir the greens into pasta until wilted; tuck them raw into grilled cheese sandwiches; or use them as a raw or cooked pizza topping.

 

(Bottom Left) CELERY LEAVES

Taste like: Concentrated Celery

How to use them: Sprinkle them into salads, or add them to chicken soup for a deep, vegetal flavor.

 

Written by: Marcia Simmons; Photography by: Avery Powell

 

Related Links

Cracking the Coconut Oil Code

Meatless Monday: Soup

What Organic Labels Really Mean

 

3 Responses to “Technique Tuesday: Don’t Toss That!”

  1. [...] more great tips on ways to eat healthy and stretch your food dollars, visit Every Day with Rachael Ray.  play [...]

  2. [...] Don’t toss that! [...]

  3. [...] Chef Blais shared some helpful tips on how to avoid gaining weight during the holidays as he prepared a healthy and fantastic lunch. He started with a raw beet salad with jicama, apple & mustard dressing, explaining that the term “salad” shouldn’t sound boring: it shouldn’t signify just leafy greens, but rather “any combination of fruits and vegetables, tossed in a flavorful vinaigrette.” Blais also shared a tip that’s all too familiar to Rachael Ray readers, that your vegetable stems are just as delicious to eat and fun to cook with as the vegetables themselves. [...]