Root-to-Stalk Cooking: The Art of Using the Whole Vegetable
Format: PDF / Kindle (mobi) / ePub
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.
Make the Most of Your Produce!
Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful.
Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork.
Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.
flavor. All display varying degrees of stalk celery’s pleasant, refreshing flavor, which adds balance to sweeter onions and carrots in the base of a soup, or can be assertive and interesting on its own. Celery shows up in various guises throughout this book, often as a central player, to avoid it going bad before you use it all. Rather than waste it, embrace it: for example, use it thinly sliced for slaws or salads, such as the Celery Slaw with Apple Peel & Ginger Dressing. Or use celery as a
off as much of the fat floating on the top as you can. Wipe out the pot, return the juices to the pan, and simmer until thickened, about 10 minutes. To serve, return the meat, fennel bulbs, and leek whites to the Dutch oven and gently rewarm on the stove. Remove the strings from the roast, slice the meat into pieces 1 inch thick, and serve with the juices and vegetables, garnished with the reserved fennel fronds. CANDIED FENNEL STALK & FENNEL SYRUP MAKES � CUP CANDY AND 1 CUP SYRUP Similar to
at room temperature. Once in the refrigerator, it will keep for several months. You will need 3 or 4 wide-mouth pint jars or 2 quart jars, plus their canning lids and rings, cleaned well in hot soapy water. 2 pounds green cabbage 1½ tablespoons coarse sea salt or kosher salt 1 teaspoon caraway seeds (optional) Remove a few large outer cabbage leaves and set aside to use as “lids” on the sauerkraut. Core and shred the cabbage (see Prep Tip). If shredding it by hand, try to make the pieces a
according to the package directions. Drain, reserving 1 cup of the cooking water. Meanwhile, slice the cauliflower through the core into �-inch slices, then �-inch mini florets and cubes. Reserve any leaves; if very large, chop into 1-inch pieces. Heat the olive oil in a large sauté pan over medium-low heat. Add the onion, garlic, and oregano and sauté until the onion is translucent, about 3 minutes. Add the smoked paprika and sauté a few minutes more. If the mixture gets too brown, add a few
herbs 4 teaspoons sherry vinegar or red wine vinegar � teaspoon kosher salt ⅛ teaspoon freshly ground pepper � cup crumbled fresh goat or feta cheese � cup toasted walnut halves Preheat the oven to 400°F. To make the pickled beets, place the beets in a baking dish just large enough to hold them in a single layer. Season with salt and add enough water to cover the bottom of the pan by � inch, then cover tightly with foil and roast until tender when pierced with a knife, 40 minutes to 1 hour