The blog of cooking-ez.com
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.
4,428 3 4.7
Last modified on: May 7th 2022
Keywords for this post:VegetablesWasteRecoveryAnti-gaspiSustainable developmentLeftoversShall 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
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .1,127 September 15th 2022
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...4,0555 September 14th 2022
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).3,6334.9 June 18th 2022
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...4,4203 June 11th 2022
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...3,605 June 4th 2022
Other pages you may also like
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .1,127 September 15th 2022
The delicious complexity of Jura wines
Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.4,2464.7 May 14th 2022
Celeriac soups and the 3rd ingredient
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...3,9734.6 May 21th 2022
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...4,4203 June 11th 2022
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...3,605 June 4th 2022
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.