inflation. For the high cost, long live the house: cook the peel!

Do it yourself to save money and work for the environment with Joséphine Dabilly’s Atelier Zéro Déchet lessons at Atelier Zéro Déchet. Here are some simple and clever peel-cooking recipes: They’re easy, cheap, and good for the planet.

Carrot tops, leek leaves, or even parsnip peels often go to the trash.

We get rid of vegetable peels because we don’t know what to do with them. They often taste bad and are stringy. Joséphine shows you that you can have fun with this tutorial from Atelier Zéro Déchet.

Ingredients

  • 1 vegetable leek
  • 1 clove garlic
  • 2 or 3 tablespoons of olive oil
  • 1 handful of walnuts
  • Equivalent to half a bowl of yoghurt

the recipe

  • Steam the green shallot and cut it into pieces to avoid the stringy side
  • Mix with the other ingredients until a homogeneous paste is obtained.

Green leek pesto can be eaten on toast or as an accompaniment to pasta, for example.

Ingredients

  • 1 handful of tops
  • 1 clove garlic
  • 2 or 3 tablespoons of olive oil
  • A handful of sunflower seeds or pumpkin seeds

the recipe

  • Clean the tops with clear water (if it’s the tops of the carrots, remove the stems to keep only the leaves)
  • Mix with the other ingredients until a homogeneous paste is obtained.

Pesto leaves are eaten on toast. It can also be eaten as an appetizer for dipping raw vegetables.

Ingredients

  • Unprocessed vegetable peels (carrots, carrots, sweet potatoes, etc.).
  • olive oil
  • Herbs and/or spices

the recipe

  • Wash the peel to remove any residue from the soil
  • Dry them with a clean towel.
  • Put them in a salad bowl, soak them in olive oil and sprinkle with eg Provencal herbs and/or spices (paprika, turmeric, garam masala, etc.).
  • Bake at 200°C for 15 minutes

You have to taste the chips right away for the crunchy side.

Ingredients

  • Cauliflower leaves and ribs
  • 1 onion
  • 2 small sweet potatoes
  • oil

the recipe

  • Clean the broccoli leaves and ribs and remove the damaged parts.
  • For reservations
  • In a saucepan, saute onions and potatoes into pieces on a base of oil
  • Once it is well browned, add the broccoli leaves and ribs, stir and cover with water.
  • Simmer over low heat until vegetables are soft and mixed

This soup is eaten hot, possibly accompanied by a spoonful of fresh cream or coconut milk and homemade garlic croutons.

Ingredients

  • Cauliflower leaves and ribs
  • 1 or 2 onions
  • 1 or 2 shredded carrots
  • oil
  • 1 handful of unsalted peanuts
  • rice noodles
  • 2-3 tablespoons of soy sauce

the recipe

  • In a frying pan or frying pan, fry the onions in the oil
  • Add broccoli leaves and chopped ribs
  • Let’s go back for a few minutes
  • Add the grated carrots, mix and stir again for a few minutes
  • Add the pre-cooked rice noodles to the mixture and stir in the soy sauce
  • Mix everything together, cook for a few minutes and serve

It is possible to collect chrome for free in the markets. An additional way to save money and not waste.

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