When it comes to vegetables , most of us are hangdog of flip out bits and bobs without realizing how delicious and alimental they actually are .
In our quest for the perfect meal , we often look out over part of veggies that are edible , tasty , and sometimes even more nutritious than the parts we typically eat on .
But what if I told you there ’s a whole world of underappreciated , often toss away veggie bits that can elevate your meals ? It ’s all about getting originative , subdue waste , and making the most out of what we ’ve got .
So , lease ’s dig out into 33 part of vegetable you did n’t know you’re able to run through , inspired by the ethos of eating better and wasting less .
1. Broccoli Stems
We ’re all conversant with those lovely florets , but the stem ? It ’s often the first affair to bump off the bin .
However , peeled and thinly sliced , broccoli stems have a crisp , slightly sweet smell . you may chuck out them into stir - fries or plane them thin for salad . Do n’t let the base go to barren — they ’re magnificent !
2. Carrot Tops
Carrots themselves are a baseborn star in many looker , but the leafy greens attached to them often get binned . These elevation are hopeful and herbaceous , utter for pesto or as a garnish in soup . A niggling cultivated carrot top pesto , anyone ?
3. Beet Greens
Most people utilize beets and ditch the leafy greens . Big mistake ! Beet commons are alimental powerhouses and can be sautéed like spinach , added to salad , or blended into smoothy for a smash of green good .
4. Cauliflower Leaves
The outer leave-taking of Brassica oleracea botrytis are often overlooked , but when roasted , they become crispy and caramelise , perfect as a collation or tossed into a warm salad .
Just mizzle with olive oil , sprinkle with salt , and pop in the oven .
5. Celery Leaves
Most of us get hold of for celery stalks , but those ticklish leave of absence at the top are full of flavor . Use them as a fresh herbaceous plant in salad , soups , or sauces — they ’ve got a subtle cultivated celery zing that brighten up dishes .
6. Radish Greens
Radish greens are often discarded , but they should n’t be ! These slightly peppery leaves are ideal for sautéing or append to a salad . They also work wonder in soups , adding a tenuous acerbity that pairs well with sweet vegetables .
7. Pumpkin Seeds
roast pumpkin seeds are a well - known bite , but did you know that you may rust the seed from any type of squash racquets ? Give them a good rinsing , toss in some spice , guy , and you ’ve got a crunchy , nutritious topping for salads or soup .
8. Chard Stems
Swiss chard leafage are often used in cooking , but the vibrant stalks are just as tasty . When cooked , they become tender and flavorful . you’re able to sauté them with garlic and European olive tree rock oil or cast away them into a stir - tiddler .
9. Kale Stems
Kale stanch are commonly shed away , but these crunchy parts can be chopped up and added to soup or stir - fried for a turn of grain . They ’re a bit tougher than the leave but pack a satisfying crunch .
10. Onion Tops
While most of us expend the medulla of the onion , the green tops are toothsome too ! Think of them like green onion . Slice them thin and use them as a garnish for soup , salads , or grill meats .
11. Fennel Fronds
Those feathery tops on fennel bulbs can append a volley of anise - corresponding smell to your dishes . practice them as a fresh herb in salad , commix them into dressing , or sprinkle over roasted vegetables for an added touch of flavor .
12. Cucumber Peels
If you buy organic cucumber , keep the peels ! They ’re loaded with fiber and antioxidant . flip them into smoothies , or chop them into salad for a refreshing crunch .
13. Sweet Potato Leaves
The leaf of the sugared spud plant are comestible and throng with nutrients . Sauté them like Spinacia oleracea or add them to stir - fries . They have a meek flavor that ferment well in a miscellanea of dishes .
14. Zucchini Leaves
you’re able to actually corrode new zucchini leaves ! While the older leaves can be tough and vitriolic , the pinnace single are yummy in stir - Fry and stew . Give them a ready blanch , and you ’re good to go .
15. Corn Husks
corn whisky husk are typically used to wind tamale , but did you know you may grill them and use them as a wrap for meats and fish ? They impart a subtle , sweet corn flavor .
16. Tomato Leaves
Lycopersicon esculentum leaves can be used sparingly in cooking . They have a unique , slightly sulphurous taste that adds depth to sauce . prove adding a twosome of leaves to your next tomato sauce for an vulgar tinge .
17. Parsley Stems
We usually use parsley leave , but the bow are mob with flavor and can be chop up and add to stocks , soup , or even pureed into sauce like chimichurri .
18. Coriander Roots
Coriander roots are commonly used in Southeast Asiatic cuisine . They ’re intensely flavourous and can be added to curry library paste , marinade , and soups for a volley of herby good .
19. Leek Greens
Leeks are often used in soups , but the dark green upside are usually discarded . However , they can be tough if cooked incorrectly . Slow cook them in soups or use them to make a flavourous strain .
20. Cabbage Core
When chopping cabbage , we often toss the problematical core . But when thin sliced and cooked , it soften and absorbs flavors wonderfully . Add it to shake - french-fried potatoes , soups , or simply sauté it with a turn of butter .
21. Turnip Greens
Turnip green are alimentary - dense and have a more or less acrid flavor that pairs well with fatty meats or sweet vegetable . Sauté them with garlic and olive oil color for a simple side saucer .
22. Pea Shoots
Pea shoots are the immature leaves of the pea plant flora and are often pretermit . They have a sweetened , frail flavor , perfect in salad , sandwiches , or as a garnish for soups .
23. Brussels Sprout Leaves
While we normally eat the fiddling sprouts , the gravid outer leaves can be poke fun or sautéed . They become tender and slenderly sweet , making them a great addition to your veggie rotation .
24. Squash Leaves
Tender squash leaves , like pumpkin or courgette , are edible and delicious . Blanch them first to soften , and then sauté with Allium sativum and chili for a mere , tasty side .
25. Asparagus Ends
The woody cease of asparagus are often discarded , but do n’t throw them away ! Instead , peel them and use them in soup or stocks . They ’ll add a subtle edible asparagus flavor to your base .
26. Celeriac Leaves
knob celery is a radical vegetable , but its leaves and stems are also edible . They have a celery - same flavour and can be used to dress soups or salads , or mixed into Malcolm stock .
27. Watermelon Rinds
It might sound odd , but watermelon rind are totally edible . you’re able to pickle them for a crunchy , angelical - rancid treat , or commingle them into smoothies for added fibre .
28. Peach Leaves
Peach foliage can be used in small quantity to flavour afters like custards or inculcate them into syrups . They give off a subtle almond - like flavor that ’s perfectly delightful .
29. Artichoke Stems
When get up artichoke , we often convulse the stems , but they ’re edible and tender if peeled . wangle them along with the heart for a little extra tasty bit .
30. Banana Peels
It might seem strange , but banana peel are edible and fat in nutrients . They ’re often used in Indian cooking , specially in curries . Just be sure to wash away them well , and cook until soft .
31. Broccoli Leaves
Broccoli leaves are like a cross between kale and collard cat valium , and they ’re dead delicious . Sauté them or roast with a bit of olive oil and sea salinity for a crispy snack .
32. Carrot Peels
Instead of peeling carrot and throwing the skin aside , why not fry them up ? They become crispy and are a fantastic topping for salad , soups , or just as a crunchy collation .
33. Strawberry Tops
That leafy green bit on top of strawberry ? Totally edible ! you may commingle them into smoothy or make a refreshing strawberry mark folio tea .
The next prison term you ’re prepping veggies , think twice before tossing those so - called “ scraps . ”
You ’ll not only decoct wastefulness , but you ’ll also discover new flavour and texture to try out with in the kitchen .
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Many of these chuck out veg parts are packed with nutrients and can be used in various dishes to create something extraordinary . So why not get originative , and make the most of every part of the vegetable ?
By eat from solution to leaf , you ’re not only saving money , but you ’re also doing your number for the environment by reducing solid food waste . Now , that ’s what I call a win - win !
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