For hearty soups or stews, process whole vegetables
Recently, it was just before closing time in the vegetable department of a supermarket once again gone through with me when I saw the up to 90% reduced prices.
At home, the bought vegetables filled my workspread:
Bund carrots, kohlrabi, celery, celeriac, radishes, fennel, Brussels sprouts ... The following day I spent mostly in my hobby room: The kitchen!
Most dispose of the green of z. B. Kohlrabi, cauliflower or radish directly in the store. You can see that the provided recycle bins are always well filled. That's a pity, because even our grandparents knew how much taste and good ingredients are currently in the leaves, which we usually dispose of carelessly:
- The lush cabbage of carrots, for example, is rich in beta-carotene and tastes like parsley.
- Kohlrabi leaves provide potassium, iron, beta-carotene and vitamin C. They taste spicy, but not cabbage. The younger the leaves, the milder they taste.
- Fennel green tastes very light to dill, contains vitamin C and silica (good for skin, hair, nails).
- The leaves of perennial as well as celeriac contain essential oils, which have a beneficial effect on the gastrointestinal tract.
- Cauliflower leaves taste rather mild, celeriac green is more hearty, spicy and a good aroma for hearty soups and stews as well as for meat dishes.
The leaves should be cleaned in a water bath (not under running water), shaken dry or "hurled" and then chopped. I like to use a herb scissors, which makes a cutting board superfluous (see photo).
Portioned in freezer bags with the usual soup vegetables, so celery cubes, carrot slices and other vegetables such as blanched rose / cauliflower, leeks frozen, you always fresh ingredients for a tasty soup at hand, which is even tastier by the vegetable green.
