These recipes will make you realise what you consider scraps are actually full-course meals!
We often peel carrots, chop up broccoli, and toss away the “extra” bits without giving them a second thought. But did you know those peels, stalks, and leaves are full of nutrients and flavour? Instead of throwing them away, you can use them to reduce food waste, save a bit of cash, and make your meals more sustainable. With just a little creativity, those leftover bits can be turned into something tasty. Wondering how? Keep reading to find out!
Stop tossing those broccoli stems—they’re crunchy, sweet, and perfect for a quick stir-fry. Paired with spices and a splash of soy sauce, this dish will have you looking at broccoli in a whole new way.
2 broccoli stems, peeled and thinly sliced
1 small onion, sliced;
1 garlic clove, minced;
1 green chilli, chopped (optional)
1 tbsp soy sauce
1 tsp sesame oil (or any cooking oil)
Salt and pepper to taste
A sprinkle of sesame seeds (optional)
Heat sesame oil in a pan and toss in the garlic. Let it sizzle for a few seconds.
Add the onion and green chilli, and sauté until soft.
Stir in the broccoli stems and cook for 5-7 minutes until tender but still crisp.
Add soy sauce, season with salt and pepper, and give it a quick stir.
Garnish with sesame seeds, and you’re good to go!
Why It’s Good for You: Broccoli stems are rich in fibre, vitamins, and antioxidants. Also, they’re a low-calorie addition to your meal that keeps you full without weighing you down.
(Credit: The Woks of Life/YouTube)
Who knew carrot peels could be so irresistible? Crispy, golden, and spiced to perfection, these pakoras will disappear faster than you can fry them! Bonus tip: They’re a great way to sneak extra veggies onto the plate.
Peels from 4-5 carrots (washed well)
1 cup gram flour (besan)
1 tsp turmeric powder
1 tsp cumin seeds
1 green chilli, finely chopped
A handful of fresh coriander, chopped
Salt to taste
Water (as needed)
Oil for frying
In a mixing bowl, combine gram flour, turmeric, cumin seeds, green chilli, and salt.
Add the carrot peels and enough water to form a thick batter. Mix well.
Heat oil in a pan. Drop spoonfuls of the batter into the hot oil and fry until golden and crispy.
Remove, drain on kitchen paper, and serve hot with mint chutney or ketchup.
(Credit - BBC Good Food)
Why It’s Good for You: Carrot peels contain concentrated nutrients like beta-carotene, which supports healthy skin and vision. Also, this recipe is a zero-waste winner!
Those radish leaves you’ve been tossing? They’re peppery, flavourful, and perfect for adding a twist to your parathas. Pair them with a dollop of butter or yoghurt, and breakfast (or lunch) is sorted!
1 cup radish leaves, washed and finely chopped
2 cups whole wheat flour
1 tsp carom seeds (ajwain)
½ tsp turmeric powder
Salt to taste
Water (as needed)
Ghee or oil for cooking
In a bowl, mix whole wheat flour, radish leaves, carom seeds, turmeric, and salt.
Gradually add water to knead it into a soft dough. Let it rest for 10 minutes.
Divide the dough into equal portions and roll out into parathas.
Cook on a hot tawa, applying ghee or oil on both sides until golden brown.
Serve warm with yoghurt or pickle.
(Credit: I'mWOW/YouTube)
Why It’s Good for You: Radish leaves are packed with vitamins A and C, calcium, and iron. These parathas are a tasty way to sneak in greens and reduce kitchen waste.
Next time you're peeling, chopping, or trimming, just take a second to pause and think—what could this become? We’ve given you some ideas, but now it’s your turn to get creative. Let’s turn those scraps into something awesome and make the most of every bit!
