This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Shall I take the tops off?
If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops?
This sentence is his proposal to remove for you all the tops, which he puts aside, to give you only the vegetables with the idea to not overload your basket.
It's a good idea, but it would be a pity to accept it.
This sentence is his proposal to remove for you all the tops, which he puts aside, to give you only the vegetables with the idea to not overload your basket.
It's a good idea, but it would be a pity to accept it.
13 K 4.9/5 (15 reviews)
Keywords for this post:VegetablesWasteRecoveryAnti-gaspiSustainable developmentLeftoversLast modified on: May 7th 2022
Shall I take the tops off?
So yes, it's quite cumbersome, but in practice it can be eaten, it's good, even very good, and as I said it would be a shame to throw them away, even in the compost.
These leaves, that is to say the leaves that are on top of the vegetables, and therefore often what is out of the ground for the root vegetables (carrots, radishes, turnips, beets, etc.) are not always very appetizing, but their use is really anti-gaspi (sustainable development should be said) and allows to complete the use of the vegetables, or to make a separate dish.
For the use it is quite simple, you take your vegetables, you treat the tops as a salad: soaking in vinegar and water, washing, spinning, drying if necessary, and then you can use them in a lot of recipes.
Use the beets in your initial recipe, and keep the tops for another recipe such as fresh spinach soup where they will replace spinach very well.
You will notice that as much as vegetables can be preserved for a long time, easily several weeks for carrots, several days for beets, their tops are not at all: they wilt (no pun intended) in a few hours sometimes, and they must be fresh to be used. When you come back from the market, it is in your interest to prepare them (soaking etc.) as soon as possible, and within the day at the latest.
To sum up: If someone offers to take the tops off your vegetables at the market, it is better to decline politely, so that you can use them in very original recipes.
These leaves, that is to say the leaves that are on top of the vegetables, and therefore often what is out of the ground for the root vegetables (carrots, radishes, turnips, beets, etc.) are not always very appetizing, but their use is really anti-gaspi (sustainable development should be said) and allows to complete the use of the vegetables, or to make a separate dish.
For the use it is quite simple, you take your vegetables, you treat the tops as a salad: soaking in vinegar and water, washing, spinning, drying if necessary, and then you can use them in a lot of recipes.
Use the beets in your initial recipe, and keep the tops for another recipe such as fresh spinach soup where they will replace spinach very well.
You will notice that as much as vegetables can be preserved for a long time, easily several weeks for carrots, several days for beets, their tops are not at all: they wilt (no pun intended) in a few hours sometimes, and they must be fresh to be used. When you come back from the market, it is in your interest to prepare them (soaking etc.) as soon as possible, and within the day at the latest.
To sum up: If someone offers to take the tops off your vegetables at the market, it is better to decline politely, so that you can use them in very original recipes.
Lasts posts
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...April 16th 20265785
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,3765
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,2555
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,2785
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20252,1885
Other pages you may also like
Egg whites management
Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...June 12th 202112 K4.9
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...June 4th 202215 K
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?July 14th 202311 K 15
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .July 4th 201134 K4.6
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .November 6th 2012113 K 14.0
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.