We’re celebrating spring by exploring some of the delicious, seasonal trends showing up in our kitchens. We’re partnering with Bettan Belen to share insights and a recipe on minimizing food waste.
From ‘stem to root’ is all about encouraging keen cooks to consider the benefits of underused cuts of meat, potential vegetable waste, and ‘trash fish’. The ‘use it all’ philosophy has been popular amongst top chefs for years – it’s an interesting, sustainable, and above all, economical way to give your staple, weekly meals a fresh twist. Some restaurants will use carrot pulp from the juicer to make a veggie burger patty, and other chefs are getting creative with lesser-known cuts of meat and parts of vegetables to add new flavours and textures to their dishes.
Here is Bettan Belen’s take on the trend: “My thought behind this trend it is to bring a fresh mindset, while we are in the kitchen. We can optimize a whole lot with the food that we cook. Sometimes we throw away “treasures” that we can recycle into something else, most of the time because we don’t know what to do with them. Cooking a vegan whole-food diet, consuming mostly organic products, go for food trends… can be quite expensive, so it’s great to be able to be creative and take the most advantage of the ingredients.”
Her delicious recipe is a perfect example of how to “reuse” some of the left over beet pulp from making beetroot juice with a juicer. That’s right, don’t throw all those great ingredients away, just use them for a delicious lunch or a healthy dinner.
Live.Love.Lux. Tip: The precise heat controls of the Electrolux Gas Range allow you to cook your beet patties at the perfect temperature.