Zero Waste in the Kitchen is Bontà di Stagione's column that helps you prepare delicious dishes with the parts of vegetables that are considered 'less noble,' but are actually very rich in nutrients.
According to the Food and Agriculture Organization of the United Nations (FAO) nearly one-third of the food produced worldwide is wasted and thrown away. It is estimated that in the European Union, nearly 59 million tons of food are discarded and wasted each year, which corresponds to 131 kilograms of waste per person per year.
One solution to try to lower this figure is to reduce waste in the kitchen and make alternative and effective use of the parts of foods that we very often tend to eliminate, turning them into the ingredients if not even the protagonists of our recipes.
Carrots
Carrots in cooking are an incredible source of nutrients, and there are several varieties, from the classic orange, to purple, red, yellow and black. It is essential to know that, even the peel, as well as the tufts are edible, good strong flavor and indispensable for your dishes! Today we offer you some special recipes to enjoy these parts.
Pesto with clumps of carrots
Ingredients
- 1 clump of carrots
- 40 g. cashews
- 40 g. Grated parmesan cheese to taste.
- 1 clove of garlic
- Lemon juice to taste.
- 40 g. Extra virgin olive oil
- 1 pinch of salt
A super yummy vegetarian pesto made from a blend of carrot clumps, garlic, lemon juice, extra virgin olive oil and grated Parmesan cheese-a perfect idea for making the most of carrot clumps. In particular, the addition of cashews makes this pesto a delicious topping for roasted carrots, but also for grilled vegetables, or to serve as an appetizer by spreading it on slices of toasted bread.
Proceedings
After cleaning and washing the clumps of carrots, let them dry and remove the leaves that are softer than the stems. In the glass of an immersion blender, place the coarsely chopped cashews, the already peeled garlic clove, and the carrot leaves. Add the oil, salt, and lemon juice and pulse until smooth.
Carrot husk hummus
Ingredients
- 3-4 carrots
- 100 g. boiled chickpeas
- lemon juice
- 1 clove of garlic
- 1 teaspoon turmeric
- salt to taste.
- extra virgin oil q.b.
Proceedings
To prepare the hummus, start by boiling the peels of 3-4 carrots and as soon as they are cooked, let them cool. Place the cooked carrot peels in a blender with 100 g boiled chickpeas, lemon juice, a clove of garlic and a teaspoon of turmeric, adding salt and extra virgin olive oil. Run until creamy; if the consistency of the sauce is too hard, add a few tablespoons of water. Place the carrot peel hummus in a bowl, sprinkle with sesame and serve
