Through lack of recipes or for lack of habit, the leaves and stems of certain vegetables are seldom ever cooked. Loaded with nutrients, they almost always land in the trash. To liven up your recipes, save your wallet and stop messing up, we offer you tips on how to cook vegetable leaves, leaves and stems.
1. Radish, carrot and turnip tops
The tops including the leafy part, are generally not consumed with radishes, carrots or turnips. Very low in calories and loaded with vitamins, minerals and antioxidants, these tops deserve their place in cooking. Try using them as an aromatic herb in omelettes, broths, casseroles or savory pies. Accompanied by pine nuts, garlic, parmesan and organic olive oil, it makes a lovely pesto. The radish and turnip tops – very rich in vitamins A, C and E – are thicker than carrots and are foods in their own right. They are delicious in soups, in puree or as an accompaniment.
2. Leaves and stalk of broccoli
The broccoli flower is often used only for its thick stems and the leaves end up in the trash. This is a shame because this part of the plant is full of fibers and vitamins of groups C and K. Nutrients which are essential for healthy lifestyles and are extremely tasty. They are prepared in the same way as the vegetable heads. And to better preserve the nutrients, do not overcook them, eat them a little crunchy.
3. Green onions
Too often, the green of the onion is consumed in many ways. Chiselled, it aromatizes all kinds of dishes and salads, without needing to cook it. You can also sweat the green of the onion. It can be enjoyed as a leek fondue, or integrated with a gratin, a salted pie or custard.
4. Dandelion leaves
More present in our gardens than in our plates, this plant with a yellow flower should find a place at our table. Slightly bitter, consume its leaves in salads to fill up with potassium and clean the liver. A diuretic, the leaves can also be dried and then consumed as an infusion. If preferred, the dandelion leaves can be prepared in the same way as spinach, for example in pan fried. Cure of iron and vitamins deficiencies assured.
Bonus: You can also recover the dandelion flowers to make jam.
5. Pea pods
Boiled and cleared of their filament, pea pods are excellent. They can be mixed with other vegetables to prepare a good soup or homemade mashed potatoes. Ensure that the pod is not too thick and rigid, otherwise, it won't be as pleasant tasting. Snap peas, or greedy peas, flatter than traditional peas have a softer husk, which is eaten as is.