How To Use Every Part Of Your Vegetables
Category: TASTE
With most vegetables there is always a part we throw away -- from the tops of fennel to the stems of beets. And while sometimes we make use of them in stock, chef Steven Satterfield of Atlanta's Miller Union believes there's more to these throwaways than meets the eye.
By Ali Rosen, ContributorFounder and Host, Potluck Video, 2015-04-25