‘Root to stem’ cooking
Eating the parts of vegetables that you usually throw out, like skins, stalks and leaves, means you’re eating more nutritious veg, and stopping it from contributing to landfill. It’s called ‘root to stem’ cooking!
Here’s some handy ways to try for 5 serves of veg a day:
Skins/peels: Vegetable skins contain fibre, vitamins and minerals. Rinsing vegetables like carrots, potatoes and mushrooms, instead of peeling them, means you keep more of those important nutrients in your body, and out of the bin.
Broccoli and kale stems: create a fibre-rich soup by simmering them with some onion, carrots, and celery until soft, blitz a little with a blender, season, and top with a sprinkle of cheese.
Stems of dark leafy greens: After you strip the leaves off dark leafy greens like kale, Swiss chard or collards, use the stems for cooking or juice them.
Recipe to try: Sweet and Spicy Sautéed Kale Stems.
Other ways to embrace your veg waste in cooking
Use scraps for a vegetable stock: Keep a container in your freezer with veggie scraps to make a tasty stock. Onion and garlic ends, carrot and celery ends, vegetable peelings, mushroom stems, leftover herbs, zucchini ends – use it all! When your bag is full, put the contents into a pot with water to make stock.
Recipe to try: Scraps Vegetable Stock.
Learn to preserve: Canning, fermenting, freezing and dehydrating are just a few of the preservation methods that can help your food last longer and reduce food waste.
Or fill a jar of left over pickle juice with other vegetables such as carrot sticks and red onion.
Recipe to try: How to Make Homemade Pickles.
Want to know more?
Many vegetables taste delicious raw, but cooking gives them a different taste and texture. Some vegetables need to be cooked so that our bodies can digest them. Here are some tips for cooking all kinds of vegetables.
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