In March 2015, New York’s famed Blue Hill restaurant proved that so-called food waste can be something else: delicious. At “wastED,” an 18-day popup held in the three-star restaurant, the menu showcased ingredients that were otherwise bound for the compost pile, such as carrot peels, bok choy stems, pineapple cores, pasta-dough
trimmings, and even coffee grounds. Chefs transformed this “waste” into dishes that drew crowds, and soon there were lines down the block to eat things most of us unthinkingly toss. Blue Hill’s culinary director, Adam Kaye, points out that entire cuisines are based on thrifty, root-to-frond
mouthwatering ways to cook those
RED LENTILS WITH TURNIPS AND THEIR TOPS SERVES 6 | 30 MINUTES OR LESS
Turnip eaters often toss the tops, unaware that they’re a vitamin powerhouse akin to kale. Here, both the turnip root and greens are simmered into an Indian-inspired one-pot dinner. Serve with a crusty loaf of Italian bread to sop up every last bit. If your turnips don’t come with greens, substitute 2 cups turnip or mustard greens.
1 Heat oil in medium saucepan over medium heat. Add onion, cumin, coriander, and red pepper flakes, and season with salt, if desired. Sauté 8 minutes, or until onion is translucent. 2
3 2 2 2 1 3
Tbs. olive oil, plus more for drizzling medium yellow onions, diced (4 cups) tsp. whole cumin seeds tsp. ground coriander tsp. red pepper flakes medium turnips, roots scrubbed and diced, tops trimmed, divided
1 1⁄2 2 5 1 2
cups dried red lentils cloves garlic, minced (2 tsp.) cups low-sodium vegetable broth cup cilantro leaves, chopped Tbs. lemon juice
Add diced turnips, lentils, and garlic. Stir in broth. Bring to a boil, reduce heat to mediumlow, and simmer, covered, 15 minutes.
3
Stir in turnip tops, and simmer, covered, 5 minutes more.
4
Remove from heat, and stir in cilantro and lemon juice.
PER 1-CUP SERVING 307 CAL; 15 G PROT; 7 G TOTAL FAT (1 G SAT FAT); 47 G CARB; 0 MG CHOL; 177 MG SOD; 7 G FIBER; 11 G SUGARS
40 MAY 2016
vegetariantimes.com