Root-to-stalk cooking: the art of using the whole vegetable

Introduction

Roots. Beets ; Turnips ; Radishes ; Carrots ; Potatoes

Bulbs & stems. Asparagus ; Celery ; Fennel ; Leeks

Leaves. Cabbage ; Chard ; Kale ; Herbs ; Romaine lettuce

Flowers. Artichokes ; Squash blossoms ; Broccoli ; Cauliflower

Seeds. Corn ; Fava beans ; Peas

Fruit. Apples ; Avocados ; Butternut squash ; Citrus ; Tomatoes ; Watermelon.