You already bought the whole vegetable. This guide shows you how to cook it. Root to Stem turns the trim most kitchens throw away — leek tops, carrot peel, broccoli stems, herb stalks, onion skins — into a clean, nutrient-dense broth and a stem-based pesto, using two simple formulas instead of fixed recipes. Ten pages, a ten-minute setup, and one freezer bag between you and a smaller grocery bill.
