Cooking from Root to Stem - CulinArt Group

Eat Well Blog

Cooking from Root to Stem

Did you know that you can basically eat each and every part of most fruits and vegetables? You just have to know what to do with each nutritious part! Root-to-stem cooking is a great way to decrease food waste while creating new flavorful recipes. Instead of chopping off those leafy stems or pushing onion skins off to the side, save them for other recipes for naturally added flavor!

Check out these simple ways to reduce food waste and utilize all parts of fruits and veggies, from the root to the stem:

  • Potato skins – what do you normally do after peeling a potato? Throw away all of that potato skin? No! When life gives you potato skins, make French fries! You can toss the peels in olive oil and seasonings and bake them until they’re crispy.
  • Stock – keep a bag of veggie scraps like carrot peels, onion skins, and herb stems in your freezer. When the bag is full, boil in water for your very own, homemade vegetable stock!
  • Pickle – pickling is a creative and tangy way to use up those extra vegetable parts. Beet stems, chard stems, and even watermelon rinds can be pickled.
  • Ginger peels – ginger peels can be added to broth, blended in juices, or boiled to add a fresh flavor to tea.
  • Broccoli stalks – once the outer peel is removed, these crunchy green stalks can be cut up or shredded into salads or roasted with the rest of your veggies.
  • Sauces – carrot tops and other green veggie tops make great additions to sauces and salsas. Substitute cilantro in salsa or basil in pesto for carrot tops or kale stems.
  • Sautee – beet greens and other tops of root vegetables are great sautéed with herbs and spices and make a tasty addition to any meal.
  • Smoothies – use root vegetable greens to add extra vitamins and minerals to smoothies!
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  • April 9, 2018

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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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