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.
In his new book Root to Leaf he discusses using as much of the vegetable as possible. And in the new video above he is putting his theories to the test by showing us three recipes that make use of lesser-known parts of the vegetables. But instead of hiding these parts or using them in a small way, he has figured out how to make them the star.
So watch the video above and be inspired to look at your vegetables a little differently!