![](https://www.vikhrolicucina.com/uploads/profile_pic/1582210450_1582196652vcprofilelogo.jpg)
From root to stem: Embracing zero-waste cooking in your own kitchen
Start your zero-waste cooking journey today
![](https://www.vikhrolicucina.com/uploads/profile_pic/1582210450_1582196652vcprofilelogo.jpg)
Root-to-stem cooking is more than just a culinary trend; it's a philosophy that respects the journey of food from farm to table. It's about reducing our environmental impact, appreciating the hidden potential of ingredients and unlocking a world of delicious possibilities. So, grab your knife and join the movement! Explore, experiment and discover the joys of cooking from root to stem — your taste buds and the planet will thank you.
Veggie love
![Veggie love](https://www.vikhrolicucina.com/uploads/content/woman-kitchen-cutting-something.jpg)
Don't discard those onion ends, celery ribs, or mushroom stems! Instead, toss them into a pot with aromatics and simmer away for a soul-warming broth. Add leftover bits of vegetables, beans, or grains for a nutritious and customisable soup that celebrates leftovers. Ditch the bagged rice and grate cauliflower florets into ‘rice’ for a healthy and versatile low-carb base. Use it in stir-fries, sushi bowls, or even creamy risotto-inspired dishes.
Greens reinvented
![Greens reinvented](https://www.vikhrolicucina.com/uploads/content/cooking-chef-is-cutting-greens-kitchen.jpg)
Kale stems? Broccoli leaves? Don't let them wilt away! Chop them finely and sauté for a nutrient-packed salad base, blend them into green smoothies or toss them into a stir-fry for a surprising textural twist. Don't discard those tough mushroom stems. Slice them thinly and sauté them with garlic and herbs for a flavourful addition to soups, stews or even pasta sauces.
Fruit fantasies
![Fruit fantasies](https://www.vikhrolicucina.com/uploads/content/bringing-fruits-table.jpg)
Don't toss those apple cores or pineapple tops! Core apples and simmer them into a fragrant compote, perfect for topping yoghurt or pancakes. Pineapple tops, with their tangy sweetness, can be blended into smoothies or infused into cocktails for a tropical treat. Freeze leftover blueberry skins and toss them into your next smoothie blend for a hidden boost of nutrients and colour.
Citrus celebration
![Citrus celebration](https://www.vikhrolicucina.com/uploads/content/citrus-celebration.jpg)
Don't let those peels go to waste! Zest citrus rinds for a burst of flavour in cakes, cookies or marinades. Orange peels can be candied for a sweet treat, while lemon rinds can be infused into water or vinegar for a refreshing twist.
Peels and powders
![Peels and powders](https://www.vikhrolicucina.com/uploads/content/cutlery-near-pan-with-spices.jpg)
Save those discarded onion ends and roots! Dry them in the oven, grind them into powder, and sprinkle them on soups, stews or roasted vegetables for a rich, caramelised onion flavour boost. Wash and thinly slice potato peels, toss with olive oil and spices and bake until crispy for a guilt-free, fibre-rich snack.
Snack mixes
![Snack mixes](https://www.vikhrolicucina.com/uploads/content/dried-fruits.jpg)
Don't throw away those pumpkin seeds! Roast them with spices and nuts for a delicious and nutritious snack mix that's perfect for on-the-go. Dehydrate apple skins and grind them into a sweet and tangy powder that can be used as a fruit seasoning, sprinkled on yoghurt or even added to baked goods.
Do you know of any other possibility for root-to-stem cooking? Let us know in the comments.
Tags
0 Comment
You may also like
-
Kitchen stories Ghee galore: exploring the diverse types of ghee across India
by Vikhroli Cucina -
Kitchen stories A ghee-licious journey through Indian sweet treats
by Vikhroli Cucina -
Kitchen stories Blue rice: Exploring the vibrant trend taking social media by storm
by Vikhroli Cucina -
Kitchen stories Global grilling: A guide to world-class kebabs
by Vikhroli Cucina