After nose-to-tail dining – the food philosophy, which set out to use all parts of the animal – it was perhaps inevitable that we’d get the vegetarian version. So say hello to root-to-stem.
Already a craze amongst waste-conscious home cooks and tipped to be a major culinary trend in 2018, ‘root to stem’ cooking is certainly having its moment. Adopting the same waste-not approach to greens, that nose-to-tail chefs have to meat, root-to-stem uses every part of your humble fruit and veg – stalks, peels, rinds and all. Restaurateurs and chefs claim that these commonly disregarded offcuts introduce a fresh palette of flavours and textures. “People now are becoming mindful of what they eat and the wastage that comes along with it. We use vegetable trimmings like carrots heads, peels, celery leaves, stalks of herbs, over ripe tomatoes and fish bones to make stocks and sauces,” says Sahil Arora, Owner and Head Chef, 266 – The Wine Room and Bar. The Black Rice and Mushroom Salad at the restaurant uses coriander roots and stems to add more flavour and depth to the dish. At The Looney, The Lover and The Poet, Khar, tips of okra, bell peppers, etc. form the base of the stock for Hokkaido curry. The excess pulp of the tomatoes is dried and then added to every batch of curry to lend umami notes.

Leave a Reply