So, you just sliced up a bunch of Daucus carota and now you have all these carrot tops lying around. Not to worry — carrot tops have an earthy, parsley-like taste and can be blended into pesto or hummus, per Modern Harvest. Lifehacker recommends stirring those tops into soup.
Maybe you've been on a root vegetable kick, and after the music fades you find you're up to your eyeballs in leftover leafy stems. If so, rejoice. Turnip greens have a natural bitterness complemented by bacon and onions; But, they can also be used just like regular lettuce, in a salad or added to soup. When it comes to radish greens, The Kitchn compares the flavor to peppery arugula, and suggests preparing them the same way: Try wilting radish tops into pasta, sprinkling them over a salad, or even baked into a quiche. Those beet greens, says Lifehacker, can be stir-fried or used as the wrappers for cabbage rolls (via Modern Harvest).
If you're working with a less specific hodge-podge of assorted veggie tops, you have everything you need to make a knock-out stock. According to Tasty, making vegetable stock from scratch is as simple as tossing leftover veggie scraps into a pot of boiling water and letting it steep like tea.
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August 21, 2022 at 08:21PM
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Why You Should Stop Throwing Out Your Vegetable Tops - Tasting Table
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