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

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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!”

“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 wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“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.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

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