This month, Food & Wine launched The Plenty Project, a series of recipes and tips for the ultimate no-waste Thanksgiving. One of our goals: rescue delicious but ugly fruits and vegetables that might otherwise get tossed. Here, chef Michael Scelfo of Alden & Harlow in Cambridge explains why he champions misshapen parsnips and reveals the best way to use bruised apples:
“Parsnips are already strange-looking, so they can be even harder to love when they're blemished. But even imperfect parsnips work well when spiralized for latkes. I serve them with buttermilk yogurt and honey-roasted applesauce. Apples are often sweeter when they're really ripe, but that's also when they bruise most easily."
- 5 No Waste Tips for Using Stale Bread
- Michael Solomonov Shares No-Waste Lessons from His Frugal, Immigrant Parents
Honey-Roasted Applesauce with Red Chile