But have you ever considered how many vitamins and nutrients go to waste when we discard perfectly viable parts of produce during meal preparation? The USDA estimates that food waste in the United States makes up about 30 to 40 percent of our food supply, which is inexcusable. “Root-to-stem cooking—a fancy term for fully using a fruit or vegetable—is a great way to both minimize food waste and maximize nutrition and flavor,” says Jennifer Patzkowsky, MS, RDN, LDN, Corporate Dietitian at Publix. Here are some simple ways we pulled together with Patzkowsky for incorporating all the parts of vegetables into your cooking routine. Your wallet, your arteries, and the planet will all thank you.
Collect extra veggie pieces to store in the freezer, building up your supply for a savory stock. Save the often-discarded parts such as carrot tops, the green leaves of leeks, cores of cabbage and cauliflower, and more. Avoid beets, as they will redden the stock. The vegetable-to-water ratio for stock can vary, but in general you should use 1 quart of water per pound of vegetables. Simply combine vegetables, water, garlic, and herbs. Simmer for an hour and strain for a flavorful stock to use in soups and recipes.
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