Nearly a third of all food produced in the world is thrown in the trash on a yearly basis. More people are looking to cut down on food waste by turning to root to stem cooking. Restaurants have been doing this for years and now it is becoming a worldwide phenomenon. Learn how to make the most of food scraps with the tips below.
Save Peels and Stems
When thinking of using fruit or vegetable peels, citrus zest is often the first thing that comes to mind. However, almost all produce scraps can be utilized in other ways. Peels from root vegetables such as carrots, turnips, and parsnips can be used immediately or frozen in a storage bag for later use in a vegetable broth.
Broccoli stems are often thrown away because they are very fibrous, but they can also be steamed or pan fried if the stalks are peeled away. The same thing can be done with cauliflower and asparagus.
Make a Salad
The leafy tops of vegetables like celery and carrots are often thrown in the trash, but they are actually very tasty when used in a salad. Beet greens, radish tops, and broccoli leaves are equally delicious when tossed with a bright vinaigrette.
Turn Them into Chips
A crunchy snack is just minutes away when you use fruit and vegetable scraps to make homemade chips. The peels of regular and sweet potatoes, carrots, parsnips, onions, even broccoli and cauliflower stems, can be used to make this tasty snack.
Fruit peels are equally delicious when baked or candied. Make delectable apple chips in the oven, or candy citrus peels to enjoy on their own or in different recipes.
Meat Scraps and Trimmings
While vegetable and fruit scraps are very useful in the kitchen, meat trimmings are equally valuable. Bone broth is delicious and healthy and a great use of chicken, beef, and any other leftover bones. Other unused meat scraps can be ground down for burgers, fried as a topping for salads, or used in a stew.
Root to stem cooking is a great way to save money at the grocery store and cut down on waste. It’s a healthier way of cooking that’s benefits will far outreach your kitchen.
Jason Sheasby 