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

“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…”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

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

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“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.”

“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!”

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