Root to Stem Cooking - CulinArt Group

Eat Well Blog

Root to Stem Cooking

 

April is Stop Food Waste Month and one important way to reduce waste is utilizing root to stem cooking techniques. This way of cooking utilizes every part of the fruits and vegetables found in a recipe-even the parts that are commonly discarded including the green tops of carrots or beets and the leaves of broccoli and cauliflower. Used in sauces, stocks, or stir frys, it is these components that are often the most nutritious; containing fiber, vitamins, minerals, and phytochemicals.  Enjoy Spring’s bounty of produce while fighting food waste by incorporating the stems, stalks, skins, and tops of your next fruit and vegetable haul!

Beet Greens

Similar to Swiss chard and kale, beet greens pack a lot of flavor and nutrients. They are a great source of iron, calcium and magnesium. They taste mild, like beets, and have a deep, earthy flavor, like spinach. Just like carrot tops, beet greens need a good rinse or two to remove the dirt. When they’re small and tender, they are great eaten raw in salads. The big, heartier leaves make a great addition to stir-fries or taste great sautéed with olive oil.

Carrot Tops

Carrot tops are similar to parsley but with a slight carrot flavor. They are great eaten raw in pestos and salads. They can also be added to stocks to add flavor or sautéed with garlic and olive oil and eaten warm.

Look for the parts of the carrot tops that are tender and bright green. When carrots get bigger, their tops are woody and less palatable. The thin green sprigs are the sweetest and have the most flavor. When cooking with carrot tops, wash them very well before using them to ensure all dirt is removed.

Herb Stems

Fresh herbs add intense flavor to whatever you’re cooking but their stems are usually discarded. Dill, basil, parsley, cilantro and chervil have tender, juicy stems that are full of flavor. They can be added to pesto, salads, soups and other cooked dishes. Cilantro and parsley have particularly flavorful roots-clean them and add to soups and stews. Herbs like rosemary and thyme have woody stems, which are not great for eating but can add flavor to soups and stews. Rosemary branches can also be used as skewers to add more flavor to barbecued meats and vegetables.

Fennel Fronds

The furry tip of fennel, called the frond, has a zesty anise flavor. Chop lightly and toss in soups or salads or chop and stir into Greek yogurt with a squeeze of lemon and swirl of olive oil which can be used as a sauce for fish or poultry.

Broccoli stalks

The stalks and leaves of broccoli are as edible and nutritious as the crowns. Because broccoli stalks do not need to be cooked, they can be used raw in salads and slaws or cooked as part of a vegetable stir fry. The leaves can be drizzled with olive oil and salt and roasted in the oven to be made into chips.

Just Desserts

Everyone loves zucchini bread, carrot muffins, lemon poppy seed cake, apple sauce, and pumpkin pie. Before you toss produce that may be past its prime, consider cooking it into a baked breakfast pastry or puree it for future desserts. If you aren’t using it right away, store it in the freezer.

  • 0
  • April 1, 2020

SUBSCRIBE TO THE CULINART EAT WELL BLOG

What our clients are saying

“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!”

“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.”

“Just want to take a moment to thank you for running such a great kitchen. It’s been a huge benefit to have such a delicious and various assortment of foods to choose from, all without having to leave the building. I’m always amazed at the daily variety and the quality of food that is offered. The cafeteria has made my food choices as easy as can be.”

“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.”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“Yesterday I ordered the special (Bloody Mary Burger) which was one of the best burgers I’ve ever tasted, [but] this e-mail is not to praise the burger.  Eating the burger reminded me of the great service, professionalism, the smiles, the knowledge and the great food that I have come to love each and every day.  Your team, who really work as a team, take their time to explain nutrition and meal ideas, and encourage healthy eating.  I wouldn’t change one thing about this crew. I would like to extend my heartfelt gratitude for their hard work each and every day.”

“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.”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.

Connect
X

Connect With Us

I am a*


Submit