  | turkishV.20 No.27 | 7/7/2011  Ari LeVaux Flash in the PanRobbing the Compost PileCarrot tops, spinach bottoms and the whole radishThe preparation and consumption of animal offal has become trendy in recent years. From headcheese to braised pig feet, there are all sorts of ways of turning animal refuse into delicacies. And while plant offal hasn't exactly become the new rage, B-list plant parts can be incorporated into tasty meals as well. Ari LeVaux provides recipes for three such underused ingredients: spinach roots and the greens of carrots and radishes.
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