Carrot Peels and Tufts: Zero Waste Recipes

Welcome to a new edition of our column Zero Waste in the Kitchen!
Today we discover how to give new life to two often neglected parts of carrots: the peels and tufts.

Often these parts end up in the bin, but they are rich in vitamins, minerals and fiber, and can become stars of creative and tasty dishes, helping us to reduce food waste.

With just a few steps, you can turn carrot waste into versatile and nutritious ingredients.

Why use carrot peels and clumps

Carrots are an excellent source of vitamin A, potassium, antioxidants and fibers.
The peels contain most of the nutrients, and the tuft, which is often removed, is edible and has a fresh, intense flavor.

Key benefits

• Vitamins: A, C and some of group B

• Minerals: potassium, calcium and iron

• Fibers: good for intestinal well-being

• Antioxidants: carotenoids that protect cells from free radicals

These properties make peels and clumps ideal ingredients for pestos, hummus, soups and side dishes, reducing waste and enhancing every part of the vegetable.

How to use peels and clumps in cooking

Pesto with clumps of carrots

A super tasty vegetarian pesto made with the tufts of carrots, garlic, oil and

parmesan cheese. Perfect as a topping for pasta, grilled vegetables or crostini.

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

Preparation

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

An original and creamy idea for using peels, perfect for serving as an appetizer

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.

Preparation

• Boil the carrot peels and let them cool.

• Blend the peels with the chickpeas, garlic, lemon juice, turmeric, salt, and oil until smooth.

• If necessary, add a few tablespoons of water for a softer consistency.

• Serve in bowl and sprinkle with sesame seeds.

Discover more Zero Waste ideas and our Bontà di Stagiones.

• Try also the 7-pot cake with carrot peels, a mouthwatering dessert that uses scraps in creative ways.
• Don't throw away the stems of the black cabbage: here's our pesto recipe Zero wastes.
• that's 5 recipes to prepare the coasts of the bliss.
• all the recipes Zero wastes by Bontà di Stagione.
• Carrots, along with pumpkin, are the stars of our Mashed Pumpkin and Carrots.