Skirting the Stock Stockpile for Root-to-Peel Cookery

You can do so much more with vegetable peels and roots than toss them in the stock pot. We found chefs highlighting peels and roots on the plate.

At The Greenhouse Tavern in Cleveland, Jonathon Sawyer considers himself a vegetable frugalist. “We always want to find second, third and fourth uses for everything we bring into the restaurant,” he says. Sawyer uses parsnip peels in house...