Mix Fancy Vegs

about a mix of fancy vegetables that you might find in restaurants in the USA!

The mix of fancy vegetables that I'm thinking of is often referred to as "root to stem" or "nose to tail" vegetables. This term refers to the practice of using every part of the vegetable, from the root to the stem, in order to minimize waste and maximize flavor.

Here are some of the vegetables you might find in this mix:

1. Carrot tops: The leafy green tops of carrots are often discarded, but they are completely edible and have a mild, slightly sweet flavor. They can be used in salads, pestos, and soups.

2. Beet greens: The leafy greens attached to beets are similar in taste to chard and can be used in salads, sautéed as a side dish, or added to smoothies.

3. Radish tops: The leafy greens attached to radishes have a peppery, spicy flavor and can be used in salads, soups, and sautéed as a side dish.

4. Turnip greens: The leafy greens attached to turnips have a slightly bitter taste and can be used in salads, sautéed as a side dish, or added to soups and stews.

5. Broccoli stalks: The stalks of broccoli are often discarded, but they are completely edible and have a mild, slightly sweet flavor. They can be peeled and sliced into rounds, then roasted or sautéed as a side dish.

These are just a few examples of the vegetables you might find in a mix of fancy vegetables. By using every part of the vegetable, you can create a more sustainable, flavorful, and interesting dish. Give it a try next time you're at a restaurant, or even in your own kitchen!