Sullivan Scrap Kitchen Chef and Owner Terence Rogers shares his five best tips to using up scraps while cooking.
1Vegetable Stock
Take onion skins, bottoms of celery or any vegetable scrap and turn it into delicious homemade vegetable stock.
2Make Simple Syrups
Instead of veggie stock, make simple syrup using beet or other sweet peels for cocktails or mocktails. This is how Rogers creates beet ginger limeade.
3Infuse Into Oil or Vinegars
Take chili tops and seeds to make chili oil. Fruit peels can also be added to create a fruity vinegar for the base of salad dressing.
4Cook the Tops
Many vegetables come with green tops. You can braise these like kohlrabi or beet tops or even deep fry them as a garnish like carrot tops.
5Make a Sauce
Blanch your kale stems for pesto, turn carrot peels into a carrot purée (blended with your homemade veggie stock) or use fattier ground meat/off cuts to braise into a yummy ragu.
