Eighteenth issue of our #Zero waste in the kitchen column, the column that shows you how to recover the parts of vegetables that are considered "less noble," but are actually the most nutrient-rich!
This time we will look at the carrot peels.
Carrot peels
The carrot belongs to the Apiaceae family, and there are several varieties that are distinguished by color.
Carrot peels can be reused in a variety of anti-waste recipes, as can the clumps that can be used to make a good pesto.
Carrots are rich in Beta-carotene, on which the characteristic orange color depends, which is useful for the body for the vitamin A production, important for vision, immune system and development. They also contain the potassium, essential for pressure regulation and vitamin K1, important for the health of the circulatory system.
Carrots are therefore very rich in nutritional properties, so all you have to do is try our yummy recipe, a mouth-watering way to take care of yourself.
Some ideas for recovering carrot peels:
#Zero Waste in the Kitchen with ANTI-WASTE RECIPE.
7-pot cake with carrot peels and dark chocolate
Ingredients:
- Peels of 6 carrots
- 2 1/2 jars of brown sugar
- 3 jars of flour
- 1 jar of white yogurt
- 150 g. dark chocolate
- 2 eggs
- 1 sachet of vanilla baking powder
- Half a jar of sunflower seed oil
- Salt to taste
Preparation:
Pour the brown sugar and eggs into a bowl and start working them together until they form a nice froth. Add the oil and yogurt, sift in the flour and baking powder a little at a time and mix slowly from the bottom up, being careful not to disassemble the mixture.
After washing and peeling the carrots, chop the peels along with the chocolate. Add to the mixture along with a pinch of salt and mix. Take a 22-cm cake pan, with some butter or flour coat the inside so that the cake does not stick to the edges, and pour in the mixture. Bake at 180° for 35-40 minutes. Once ready, bake and wait for it to cool before enjoying.
