The Ultimate Guide to Root-to-Stem Veggie Power: 5 Veggies You Should Never Chop the Tops Off

When preparing vegetables, it's common to trim off the roots, assuming they're dirty and devoid of nutrients. However, for certain vegetables, these roots are packed with flavor and nutrients, and can be used in your cooking.

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Carrots

The green tops of carrots not only help keep them fresh but also add a sweet and nutty flavor to your dishes. Leaving the tops on while cooking will enhance the aroma and taste of your dishes. You can chop them finely, give them a good wash to remove any dirt, and cook them along with the carrots.

Red Radishes

Just like carrots, the green tops of radishes are often discarded during preparation. However, these leaves have numerous health benefits and can add a mild spicy and bitter flavor to your dishes. They go well with strongly flavored foods like bacon and onions.

White Radishes

The leaves and roots of white radishes have a mild spicy and crunchy texture and are packed with vitamins and nutrients. They are great for adding crunch to your salads, or you can cook them with instant noodles, pho, or stir-fried vegetables.

Beetroots

Similar to white radishes, beetroot roots and leaves are packed with nutrients and minerals that are beneficial to your health. They have a sweet and nutty flavor and a crisp texture, making them perfect for salads and stir-fries.

Celery

There are two types of celery commonly found in the market: celery with a bulbous root and celery with a cluster of roots. However, the roots are often removed before they are sold. For bulbous celery, the bulb has a more intense flavor than the leaves. The celery root contains a high amount of Allicin, which has antioxidant properties. So, make sure to wash and prepare the roots along with the leaves. You can slice or chop them and add them to stir-fries, soups, and other dishes.

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With these vegetables, a quick wash of the roots is all you need to prepare them for cooking. They add flavor, texture, and nutrients to your dishes, so there’s no need to discard them!

Frequently asked questions

Eating root-to-stem ensures you get the most nutritional value from your vegetables. Many vegetables have edible parts that are often discarded, such as beetroot greens, which are packed with vitamins and minerals. By using the whole vegetable, you also reduce food waste and get to explore new flavors and textures in your cooking.

The article focuses on five commonly wasted vegetables: beetroots, turnips, carrots, radishes, and parsley root. It emphasizes that the tops of these vegetables are just as nutritious as the roots and should not be chopped off and discarded.

The tops of beetroots, turnips, and radishes are excellent sources of vitamins K, A, and C, as well as calcium and iron. Carrot tops offer a good amount of vitamin K and are particularly high in chlorophyll, which has detoxifying properties. Parsley root tops, while not as nutrient-dense as the other greens mentioned, can still provide a boost of vitamins A and C.

The article suggests several ways to use these greens in your kitchen. You can sauté them as a side dish, blend them into pesto or hummus, add them to smoothies, or use them as a base for soups and stews. They can also be chopped and added to salads for extra texture and flavor.

It is important to properly clean and prepare these greens before consumption. Some of the greens, such as carrot tops, can have a bitter taste, so it is recommended to mix them with other ingredients to balance the flavor. As with any new food, introduce these greens gradually to your diet and pay attention to your body’s response.
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