Short answer: many parts that are usually thrown away, such as broccoli and cauliflower stalks, beet, radish and carrot leaves, and well-washed peels, can be used in sautés, soups, stocks, toasted cassava flour dishes and salads. Beforehand, you need to clean them well and know which parts should not be eaten. This text is general and does not replace advice from a dietitian.
Why use them
Reducing waste saves money, cuts organic trash and can increase the variety of nutrients and flavors in a meal.
Examples of use
- Broccoli and cauliflower stalks. Peel the more fibrous part and cut into thin slices to sauté, roast or make soups and purées.
- Beet, radish and turnip leaves. They can be sautéed with garlic, like collards, or used in salads, when fresh and tender.
- Carrot tops. In small amounts, finely chopped, they go into pestos, stocks and seasonings.
- Parsley, cilantro and chive stems. They have a lot of flavor and suit stocks and sautés.
- Well-washed vegetable peels, such as organic carrot, potato and pumpkin peels, can be roasted as chips or used in stocks. Discard any green or sprouted parts of the potato, which may contain solanine.
- Outer leaves of cauliflower and cabbage. They can be sautéed or cooked in soups.
- Asparagus and kale stems. They become tender if cut very thin or cooked longer.
- Pumpkin seeds and pulp, roasted, make a snack.
Important precautions
- Hygiene. Wash well under running water and, if you wish, soak in a food-sanitizing solution, following the product's instructions.
- Origin. Peels and leaves concentrate residues, so prefer foods of known origin or organic ones, if possible.
- Parts that are not eaten. Not all leaves and stalks are edible. Tomato and potato leaves, for example, should not be eaten. When in doubt, do not eat it.
- Allergies and sensitivities. Observe how your body reacts when trying new parts.
- Proper cooking. Some parts are better cooked.
Counterpoints
Not everyone likes the texture or bitterness of stalks and leaves, and using them takes time. Start with one or two items and see what suits your palate.
