One way to reduce food waste in your home (and save money at the same time) is to cook with parts of vegetables that might normally throw out. Here are three ingredients that you probably throw out but shouldn’t:
1. Beetroot tops
Though we normally just eat the bottom of this vegetable, the tops are fine to eat to. You can use them in the same way you might use spinach or silverbeet. Try braising them or using them instead of spinach in spanakopita.
2. Broccoli stalks
After you’ve cut your broccoli into nice little ‘trees’, slice the stalk horizontally into thin pieces. They are delicious in a stir-fry.
3. Parsley and/or Coriander Stalks
Chop them finely or whiz them in a food processor to use in herby dips or dressings. You can also smuggle them into rissoles, sausage rolls and meatballs.
No Waste Vegetable Stock Recipe:
All those things can also be used to make a vegetable stock that eeks out every last drop of nutrient from those scraps.
To a large pot add fresh vegetable scraps like
- Carrot peels
- Tops and tails of beans, peas, courgettes etc
- Broccoli stalks
- Celery leaves
- Fresh herbs and their stalks
- One onion, quartered
- One carrot, roughly chopped
- One stick of celery (optional)
For every 2 cups of scraps add 1 litre of water.
Bring to the boil, then simmer 20mins.
The stock can be used in soups and stews, or frozen for later use.