Don’t throw it out! How to cook using ingredients too good to waste |
Australians are feeling the pressure of rising grocery prices. At the same time, we throw away huge amounts of perfectly edible food every year.
Some food spoils before we can use it. But we waste plenty of food by throwing away parts of ingredients we simply don’t think to use.
Many of these leftovers are nutritious, tasty and surprisingly versatile. So using more of what you already buy can help stretch your grocery budget further while reducing waste.
Here are some everyday ingredients people often throw away, along with tips for how to use them.
Broccoli stems and leek tops
Many people trim off broccoli stems and only eat the florets, but you can eat the stems and leaves too.
To use the stems, peel away the tougher outer layer and slice the tender part inside.
The leaves can contain even higher levels of beneficial plant compounds than the florets, making them a nutritious addition to meals. You can use them in salads or sauté them like other leafy greens.
Try a broccoli stem and red pepper slaw, a broccoli leaf salad, crispy parmesan broccoli stem fries, or broccoli stem pesto.
When a recipe calls for leeks, it usually........