No Scraps Left Behind: A Root-to-Leaf Kitchen

Using a vegetable from root to leaf is a simple, satisfying way to cook more thoughtfully and waste less. So often, parts like carrot tops and chard stems get tossed aside, but they’re full of flavor, vitamins, texture, and potential.

Cooking this way isn’t complicated; it just takes a small shift in perspective. Peppery carrot tops can become bright pesto’s, and crisp chard stems add crunch to sautés or pickles. When we start using the whole vegetable, we not only reduce waste, we open the door to more creative, delicious meals.

Carrot Top Pesto

This recipe is a great way to use the chlorophyl-rich tops of carrots.

Instructions

  • Rinse the carrot tops by shaking them in a large bowl of water then draining. Then Remove the thick stems.
  • Blanch the carrot tops: Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
  • Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
  • Add all of the ingredients from garlic through walnuts to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired.
  • Use on Pasta or Pizza!
  • P.S. You can use this same recipe template for fennel fronds too! No need to blanch.

Pickled Chard Stems

This recipe by Heartbeetkitchen.com is a bright and beautiful way to enjoy the often discarded part of the chard leaf.

Instructions

  • Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.)
  • Pack chard stems tightly into jars.
  • Bring water, vinegars, sugar (or maple syrup), salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems.
  • Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 6 weeks in refrigerator. To eat, chop or dice them (important) and add to tacos, salads, as a relish for a sandwich, in omelets.
  • Recipe and photo from the lovely heartbeetkitchen.com/pickled-swiss-chard-stems/

More ideas for cooking with the whole vegetable

There are so many delicious ways to use the often-wasted parts of fruits and veggies. Here are some of our favorites:

  • Juice tops & stems of herbs, greens, carrots, etc
  • Save peels and end pieces in a freezer bag and turn into veggie stock
  • Use fruit cores or strawberry tops to make infused water
  • Peel and roast or steam broccoli stems
  • Roast squash seeds