FOOD | KNOW-HOW
Root to stem
8 ways to make fresh produce go further 4
W
e know it’s not always possible to get your hands on all the fresh veg and fruit you want. So when you have found what you were looking for, you want to make the most of it. Here are our suggestions:
Beetroot stalks and leaves can be cooked as you would any leafy green. Wash well, then fry with oil and garlic. Stir into pasta or grain-based dishes.
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Don’t chuck cauliflower leaves – they can also be cooked like other leafy greens. Cut into thick strips, rub with vegetable oil, season, then roast in a hot oven for 15 mins or until crisp. They’re great with dips like houmous. Don’t neglect the stems, either: dice them, then cook the same way as the florets.
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Carrot tops and celery leaves are edible. The former taste a bit like parsley, while the latter have an aniseed flavour. Chop, then throw into the pan with stir-fried veg towards the end of cooking. If your carrots have gone soft, trim and discard the ends, then soak in a bowl of iced water to rehydrate and crisp them up.
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Store onions in a dry, dark place away from potatoes (both release gases that make the other spoil). Store halved onions in an airtight container in the fridge, so they can’t transfer their flavour. If your onions start to go soft, chop them and freeze for a future recipe. Onion roots and papery skins can add flavour to stock – freeze (with any other veg trimmings) until you have enough.
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If you’re not going to zest a citrus fruit, pare the rind into strips and freeze to use another time, perhaps as a garnish in summer drinks.
PHOTOGRAPHY GETTY IMAGES
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Don’t throw away peelings from root vegetables like potatoes, carrots, parsnips and beetroot – they’re the tastiest bit! Scrub the whole vegetables first, then peel and toss the peelings in a little vegetable oil on a baking tray; scatter with a pinch of salt and chilli powder if you have it, then bake in a medium-hot oven until crisp, tossing once or twice as they cook. Voilà: a bonus snack!
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Give overripe bananas a new lease of life by freezing (peeled), slicing, then blitzing in a blender for instant ice cream.
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Broccoli stems are too good to lose – slice finely and use in stir-fries, or any veg soup or sauce. Or use a vegetable peeler to make fine shavings to add raw to any salad. 31