Eating Well: 7 vegetables you can eat from root to stem
Published in Health & Fitness
The average American household wastes nearly $2,000 worth of food a year. Fighting food waste sounds smart, right? What it doesn’t sound: delicious. That’s where this use-the-whole-veg, root-to-leaf cooking approach comes in. Here are some delicious ways to make the most of your vegetable bounty. 100% outrageously good food. Zero waste.
1. Broccoli stems
Broccoli florets usually take center stage, but the hard stems cook up to be delicious and tender, too, perfect as a side or a base for your dish. Spiralized broccoli stems can transform into tender “noodles.” If you don’t have a spiralizer, use a vegetable peeler to make long strips.
You can also eat broccoli stems:
2. Carrot tops
Yes! You can eat carrot tops. Use them just as you would any herb. Pro tip: When you buy untrimmed carrots, cut off the tops and store separately or they’ll draw moisture from the carrots.
You can also eat carrot tops:
3. Leek tops
Recipes usually tell you to discard the dark green leek tops. Show them some love! Cooking them a bit longer makes them meltingly delicious. They’re also high in fructans, a type of prebiotic fiber that contributes to good gut health.
You can also try leek tops:
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