roots

<a href=/articles/2018/06/state-of-food-waste>Eating all parts of the vegetable</a>, including those you’d normally discard, is a good way to add more <a href=/articles/2018/08/nutrition-numbers>nutrients</a> to your dish, says Steven Satterfield, chef and owner of <a href=http://www.millerunion.com/site/ target=_blank>Miller Union</a> in Atlanta, Georgia, and author of the cookbook Root to Leaf. Cook bottoms, <a href=/articles/2018/05/watermelon-seeds>seeds</a>, skins, and greens so a little bit less goes to waste with these tips. Asparagus bottoms: Satterfield incorporates asparagus bottoms into a stock. Also, roast and puree them to use for a spread for toasted baguette slices. Cucumber seeds: When making a salad, directions often suggest removing the seeds, as they can waterlog a dish. Freeze them for a refreshing addition to smoothies, suggests Satterfield. Herb stems: Many recipes call for using only herbs’ tiny leaves. This one for <a href=/articles/2018/07/rosemary-sage-grilled-pork-chop>Rosemary and Sage Grilled Pork Chops</a> utilizes the entire herb, though, including stems. As the meat rests on bunches of fresh rosemary and sage, it takes on an herbaceous aroma. Beet greens: <a href=/articles/2016/09/cute-autumn-vegetables>Beet greens</a> supply vitamins A and C, potassium, and magnesium. Take the edge off their bite by blanching them first. Weeds: <a href=/articles/2016/08/edible-weeds>Wild edibles</a> are rich in phytonutrients, compounds that fight disease, says Kristen Rasmussen Vasquez, R.D.N., a culinary nutrition educator based in San Francisco. Throw weeds like dandelions or lambsquarters in a mixture of your go-to greens (like chard) and add seasoning to cut any bitterness. <div> </div>