If you’ve already joined us on the #WasteNot train, you’re well aware of the endless versatility of root vegetable tops. But don’t worry if you haven’t yet chopped them into kitchen scrap kimchi or blended them into a green top harissa—Chefs Boot Camp alum Paul Fehribach’s recipe for smothered beet, carrot, and turnip greens is a rich, comforting crash course in these scrumptious stalks.
Fehribach starts by toasting up flour in some reserved fat to build a roux. After quickly sweating out onions and garlic, the roux becomes a gravy with the addition of homemade vegetable stock. Finally, it’s time to throw in as many chopped greens as your favorite Dutch oven will hold, and let them simmer to unctuous tenderness. It’s a simple but supremely satisfying side that’s sure to become a mainstay on your wintertime table. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.