January 1, 2014

Recipes From Root-To-Stalk Cooking

Make the most of your produce! Don’t discard those carrot tops, broccoli stalks, potato peels and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavourful. Food writer Tara Duggan’s Root-to-Stalk Cooking (2013 Ten Speed Press) provides savvy cooks with the inspiration, tips and techniques to transform trimmings into delicious meals. Here, try a refreshing granita or strata with eggs, cheese and beets.