Inner leaves shine raw, adding bold flavor to salads. Mix ½ finely chopped cabbage, ½ grated carrot, and a celery stalk. Wide outer leaves mimic cannelloni: fill with minced meat or vegetables, top with tomato sauce, and bake or steam.
Pro tip from food blogger Anick Decarie-Lehmann: Steam fish en papillote in cabbage leaves to prevent sticking—serve straight from the packet.
Swap for turnips in soups or grate into salads (¾ carrots + ¼ rutabaga). For pan-fried potatoes with duck gizzards (serves 4): 250g grated rutabaga, 250g potatoes, 250g gizzards.
Pro tip: Organic rutabaga leaves (if green) are edible—chop, sauté with onions, then add sausages.
Pasta sauce: Thinly slice 6 stalks, simmer 40 minutes with 75g soaked dried beans, add 75g mini pasta (serves 4). Starter: Thin slices macerated in olive oil and parmesan.
Pro tip: Chopped fennel leaves sub for dill with fish.
Leaves stand in for spinach: chop, sauté or boil for quiches, tarts, or gnocchi. Gratin ribs: Cut 2-3cm wide, cook, bake with béchamel, egg, and nutmeg.
Pro tip: Boost potato-carrot soup.
Milder than onion, it subs easily. Side dish: Boil or gratin with soy sauce, brown sugar, rosemary, breadcrumbs, broth.
Pro tip: Young leeks' soft greens slice thin for toasts with salted butter aperitifs.
Insights from Anick Decarie-Lehmann, esteemed food blogger.
