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Just noticed chefs using whole veggies from root to stem
I've seen it in a few local spots now. It's cool how creative they get with parts we used to toss.
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jake_patel3d ago
Free flavor for soups and stews sounds nice, but is it really that big a deal? I mean, carrot tops in pesto or broccoli stems in stir fry... sure, it's creative, but does it actually taste better? @brooket43 had a point about roots seeming like trash, and sometimes I wonder if chefs are just doing it for show. Like, saving potato peels for chips is one thing, but making a whole meal out of scraps seems extra. It feels like another food trend that'll pass, you know?
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