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Nose to tail cooking isn't a competition to see who can eat the most beating animal hearts and testicles suspended in jelly—it's a holistic way of approaching ingredients that means zero (or at least less) waste. In the same way that you'd be left with say, the ears of an animal after harvesting all the meaty parts, when it comes to vegetables there are stems, skins, seeds, and other usable leftovers. In this nose to tail column, I'll be using up as many bits and pieces of fruits and vegetables as I can, and sharing simple recipes. Please feel free to leave your own crafty suggestions in the comment section.
If you're buying pretty little summer radishes at the market, the greens probably look good enough to eat. Because they are. Nutritious radish greens can be chopped up, dressed, and eaten raw like salad greens, though considering their bite, it's advisable to mix them in with less assertive leaves rather than eat them on their own. They can also be wilted in soups, stews, or clean-out-the-fridge stir fries. In the spirit of nose to tail vegetables cooking, here's a simple dish that combines the raw crunchy root and raw peppery leaf for what might be the perfect frugal cocktail snack:
Radish toasts with radish butter
1 bunch small radishes
4 Tablespoons butter
salt, pepper, to taste
Few slices crusty bread
- Wash the radishes and radish greens
- Thinly slice the radishes, lengthwise
- Process the dried greens with the butter, salt, and pepper, to taste
- Spread the butter on the bread and top with raw sliced radishes and a sprinkle of salt
For more green cooking ideas visit our vegetable recipe archive
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Quiz: Are You An Eco-Friendly Eater?
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