When you buy carrots with the leafy green tops attached, don’t toss those greens in the trash.
When you’ve cut all the florets away, you can still put the core and stalk of vegetables like broccoli and cauliflower to good use. If you make juice fresh at home, you are left with pulp that still contains the fiber of the fruits and vegetables. Making your own nut milks is easy, but you are left with the nut meal once you extract all of the liquid.

Chop them and saute them in olive oil and garlic, add them to soups and stews, or add them to fillings in stuffed peppers or vegetable lasagna.
You might be surprised to find that many of the stems, tops, and leftover pulps that you often discard can be reused in delicious and healthy ways. Little information is available about the exact nutrients in carrot greens, but they are likely to contain similar nutrients to the root portion of the carrot, such as vitamins A and K. Beet greens contain vitamins K and C, and the carotenoid lutein, which is associated with eye health.

Vegetable pulp from carrots can be used in stuffings for peppers and eggplants, as a layer in vegetable lasagna, or in meatloaf.

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