Skraps

Name: Skraps
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 g cauliflower including stems; 150 g leeks whole including green tops; 100 g broccoli including stems; 50 g kale stems; (or whatever greens you have); 1 tbsp curry powder (I used Dhansak masala but use whatever you have in your store cupboard and modifty the quantity according to your heat level); 1/4 tsp cayenne pepper; 1/4 tsp salt or to taste; 4-5 dried curry leaves; 1 tbsp skyr or vegan alternative

Laura @FeelBetter

Milton Keynes, England

STEM TO ROOT

Eat ALL your greens ... and reds, and yellows and ...

We are all trying to eat to the best we can whilst being mindful of keeping our shopping trips to a minimum, reducing costs, trying to avoid wastage as well as being concerned about our eco-footprint.

Many of the stalks, stems, leaves and peels that we typically toss away contain just as many nutrients (if not more) than the actual vegetable or fruit itself and often have a stronger flavour.

Leeks - nutritionally better than onions - the dark green tops might take longer to cook but contain more vitamin K, vitamin A, manganese, vitamin C and folate

Broccoli, cauliflower and kale - the stems contain more vitamin C, calcium and fibre than the florets

#ChristmasGift

STEM TO ROOT

Eat ALL your greens ... and reds, and yellows and ...

Many of the stalks, stems, leaves and peels that we typically toss away contain just as many nutrients (if not more) than the actual vegetable or fruit itself and often have a stronger flavour.

Leeks - nutritionally better than onions - the dark green tops might take longer to cook but contain more vitamin K, vitamin A, manganese, vitamin C and folate

Broccoli, cauliflower and kale - the stems contain more vitamin C, calcium and fibre than the florets

#ChristmasGift

Laura @FeelBetter

Milton Keynes, England

STEM TO ROOT

Eat ALL your greens ... and reds, and yellows and ...

Many of the stalks, stems, leaves and peels that we typically toss away contain just as many nutrients (if not more) than the actual vegetable or fruit itself and often have a stronger flavour.

Leeks - nutritionally better than onions - the dark green tops might take longer to cook but contain more vitamin K, vitamin A, manganese, vitamin C and folate

Broccoli, cauliflower and kale - the stems contain more vitamin C, calcium and fibre than the florets

#ChristmasGift

STEM TO ROOT

Eat ALL your greens ... and reds, and yellows and ...

Many of the stalks, stems, leaves and peels that we typically toss away contain just as many nutrients (if not more) than the actual vegetable or fruit itself and often have a stronger flavour.

Leeks - nutritionally better than onions - the dark green tops might take longer to cook but contain more vitamin K, vitamin A, manganese, vitamin C and folate

Broccoli, cauliflower and kale - the stems contain more vitamin C, calcium and fibre than the florets

Saved

Ingredients

20 minutes

4 servings

300 gcauliflower including stems
150 gleeks whole including green tops
100 gbroccoli including stems
50 gkale stems
(or whatever greens you have)
1 tbspcurry powder (I used Dhansak masala but use whatever you have in your store cupboard and modifty the quantity according to your heat level)
1/4 tspcayenne pepper
1/4 tspsalt or to taste
4-5dried curry leaves
1 tbspskyr or vegan alternative

Saved

Steps

20 minutes

1

Wash all the vegetables especially the green leek tops as they often hold grit. Chop/slice roughly
2

Place in a pan and cover with water. Add the curry powder, cayenne and salt and bring to the boil stirring in the spices until dissolved
3

Simmer for 10-15 minutes until the stems are just tender
4

Blitz in a food processor and serve hot with crumbled dried curry leaves or fresh herbs such as coriander and a swirl of skyr