Scraps, Peels, and Stems by Jill Lightner

Author:Jill Lightner
Language: eng
Format: epub
ISBN: 9781680511499
Publisher: Mountaineers Books
Published: 2018-08-14T16:00:00+00:00

FRUITS AND VEGETABLES

The phrase “nose to tail” is fairly common these days, but “root to leaf” hasn’t quite caught on in the same way. Truthfully, the edible scraps of vegetables don’t tend to weigh enough to make a huge difference in terms of annual per-person food waste, but eating the entire vegetable can be an easy change. It might even save you some time, because the very easiest way to begin is to stop peeling the majority of your root vegetables. While the skins of mature roots such as beets, rutabagas, turnips, sweet potatoes, and russet potatoes tend to be pretty thick and papery, well-scrubbed carrots, young beets or turnips, and nonrusset potatoes really don’t need to be peeled for most recipes; if your palate is sensitive enough to taste a slight difference in flavor, try removing only half the skins. If your household eats a lot of root vegetables in a year, it can add up, and ultimately it also saves time.

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