Today’s high food costs mean professional kitchens need to be more resourceful. One culinary philosophy that will save money, contribute to a low waste menu, and earn major sustainability points with your patrons is root-to-stem cuisine.
What Is Root-to-Stem Cuisine?
If you’re looking to adapt to a low-waste menu or save on money, root-to-stem dining (also called root-to-stalk and leaf-to-stem) is the perfect place to start. It’s a culinary approach that utilizes all edible parts of fruits and vegetables. A significant amount of vegetable parts we typically discard are edible and can be made into dishes your customers will appreciate.
How to Harvest the Whole Plant
To start with root-to-stem dining, you’ll need to think outside the box at what can be utilized and which preparation methods work best for each overlooked component. The taste of these fresh fruits and vegetables differs depending on the variety and their growing conditions. However, the following information provides solid guidelines for what to expect when working with a number of common ingredients.
Carrot Greens
Nutrition
Carrot greens are rich in vitamins A, C, K, and minerals iron, calcium, and folate.
Flavor Profile
Carrot greens have an earthy flavor which comes from their connection to the carrot root. They also have herbaceous notes that are bright, fresh, and slightly bitter. The bitterness of carrot greens can be balanced with sweet elements or acidic ingredients like vinegar or lemon juice.
Prep Notes
If you find carrot greens to be fibrous, use blanching or steaming to tenderize them. They can also be boiled, blended, dried as a flavoring agent for soups or spice blends, and eaten raw in salads or as a garnish. When properly prepared, carrot greens will retain their vibrant color.
Here is an example of an adventurous carrot greens recipe that has gained immense popularity amongst professional chefs and home cooks alike.
Beet Greens
Nutrition
Beet greens are an excellent source of vitamins A, C, and K, a high fiber content, as well as essential minerals like iron (beet greens contain more iron than spinach!), calcium, and magnesium.
Flavor Profile
Beet greens possess a flavor profile that is a nuanced blend of earthiness and vegetal sweetness. The taste of beet greens is often compared to a milder version of Swiss chard or a more robust version of spinach. The leaves themselves have a slightly bitter edge, compared to their sweeter stems.
Prep Notes
Beet greens are commonly used in Asian stir-fries, so there are several tried and true preparation methods already at our fingertips. Beet greens are also suitable in sautés for a tender-crisp texture and steaming which preserves their vibrant color. Overcooking will result in an unpleasant mushy texture. If your establishment serves smoothies, try incorporating beet greens for an eye-catching ingredient that’s a little out of the ordinary.
James Beard award winner, Chef Debbie Gold, has a must-try beet burger recipe that uses every part of the vegetable.
Broccoli Stalks
Nutrition
Broccoli stalks are rich in vitamins C, K, and folate as well as important minerals like calcium, iron, potassium, and magnesium. They also provide a healthy dose of dietary fiber.
Flavor Profile
Broccoli stalks are mildly sweet with vegetal, grassy undertones. The outer layer is slightly bitter, so peeling or trimming is often recommended. The inner core is sweeter and more tender. For flavor comparison, imagine a cross between broccoli florets and water chestnut.
Prep Notes
Broccoli stalks are crisp and slightly fibrous when raw, and are commonly used in slaws. When cooked, however, the stalk becomes tender and juicy. When roasted, broccoli stalks take on a nutty quality, with a more intense flavor and a deeper, richer character.
Iron Chef, Alex Guarnaschelli shared her vibrant green recipe for a roasted broccoli stem salad.
Cauliflower Stems
Nutrition
Cauliflower stems or stalks provide vitamins C, K, folate, as well as the minerals calcium, potassium, magnesium, and phosphorus.
Flavor Profile
Cauliflower stems are similar to broccoli stalks but with a milder flavor.
Prep Notes
Cauliflower stems are very versatile. Roasting large pieces caramelizes their natural sugars to create an exquisite flavor. They are also used in sautés and stir fries, pureed into creamy bases for soups and sauces, pickled, and fermented to develop complex flavors.
Mill City Farmers Market recommends using cauliflower stems in lieu of chickpeas in this delectable hummus recipe.
Turnip Greens
Nutrition
Turnip greens contain vitamins A, C, K, and folate, as well as calcium, iron, magnesium, phosphorus, potassium, and zinc.
Flavor Profile
Turnip greens offer a bitter and slightly mustardy flavor comparable to mustard greens and collard greens. Their bitterness can vary depending on the variety of turnip and they often have a slightly earthy, vegetal undertone. Their texture is tough and fibrous when raw, but tender and slightly wilted when cooked.
Prep Notes
While boiling turnip greens is a common method, it’s just a starting point. Try braising, sauteing, picking, or pureeing your turnip greens when incorporating them into a dish. They pair well with a variety of flavors, from smoky to acidic.
Celebrity chef and advocate for sustainable farming, Dan Barber has a killer recipe for a turnip greens salsa verde.
Banana Peels
Nutrition
Banana peels are more than a comedic trope. They contain a wealth of vitamins including B6 and B12, as well as magnesium, potassium, and fiber.
Flavor Profile
Banana peels have a subtle banana flavor with grassy or herbaceous undertones. Like the bananas they protect, they are much sweeter when ripe.
Prep Notes
Another versatile ingredient, banana peels can be fermented, dehydrated, infused, pickled, pureed, caramelized, and smoked. Exploring unconventional ingredients pushes culinary boundaries, so sky’s the limit.
Celebrity chef Nigella Lawson has an intriguing recipe for banana skin curry with frozen banana skins that people swear by.
Comprehensive Food Utilization
Root-to-stem cooking reduces food waste, promotes sustainability, attracts new customers, and saves your restaurant money. What is your favorite commonly discarded part of a fruit or vegetable to use? Let us know in the comment section!
