Do you throw certain parts of vegetables away when prepping? This doesn’t have to happen, most parts of a veg are edible and furthermore are often where the nutrients and fibre are most abundant.
Here are some tips on how use the bits of veg people typically throw away
Cauli leaves – give them a good wash, chop them a bit, glug some olive oil and seasoning over them, even some chopped garlic and chilli, and roast for about 15 mins at 200 degrees. You can then chop them and stir through creamy mash with spring onion or just eat them as a side dish.
Potato skins are not just delicious to eat as a jacket pot, you can leave the skins on to make oven chips, boiled potatoes or potato crush (boil the spuds, slightly crush them with a masher and add butter, salt and fresh herbs).
Herb stalks are lovely chopped into a salad with a good dressing.
Spring onions and leeks have those green ends that a lot of people chuck. Travesty! They’re so good just used in the same way as you use the rest of the stalk.
Broccoli stalks are lovely finely diced and sautéed in butter and olive oil with some sea salt. Or stick them in a curry.
So next time you’re preparing veg challenge yourself to use as much of it as you can. Otherwise I can highly recommend getting a rabbit.