Food & Drink - - TRENDSPOTT­ING -

A lot of veg­gie scraps can be di­verted from the com­post heap onto your din­ner plate. Here’s how. squash guts Roast the seeds with olive oil and salt in a 300°F (150°C) oven un­til golden brown, about 45 min­utes. Sauté the flesh in but­ter un­til soft then whiz it in a food pro­ces­sor for a satiny puree. beet greens Like Swiss chard, beet leaves are de­li­cious boiled in salted wa­ter un­til ten­der and dressed with olive oil and le­mon juice. Slice the stems into 1⁄2- inch (1-cm) pieces and pickle in a ba­sic brine. car­rot tops Think of car­rot leaves as ro­bust pars­ley and use them in a clas­sic green sauce such as pesto, salsa verde or chimichurr­i. Then serve it with car­rots roasted in their skins. leek greens The dark green part of a leek is ex­cel­lent cut into 1-inch (2.5-cm) pieces and stir-fried with gar­lic, gin­ger and dried chilis. Or blanch long pieces and wrap them around thick fish fil­lets be­fore steam­ing. broc­coli stems Peeled and thickly sliced, broc­coli stems can be cooked along with the flo­rets in most dishes. They are also ter­rific raw: try them peeled and shaved in our sooth­ing Beef and All-the-Broc­coli Soup (recipe page 156).

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