Peelings, tops, cores, everything is good! Four anti-waste and gourmet recipes

By Elvire von Bardeleben

Posted on March 04, 2021 at 7:30 a.m. – Updated on March 08, 2021 at 7:31 p.m.

Favoring a diet rich in fruits and vegetables is doing something for the planet. To take eco-responsibility to the next level, here is a book that you might find useful: The peel, the top and the core, the anti-waste cookbook by Aurélie Thérond (Ed. de La Martinière, 160 pages, 19.90 euros, published on March 4). The author demonstrates in 60 recipes that recycling peelings and cores does not mean giving up gluttony.

Blinis with vegetable peels

For 20 blinis. Preparation: 15 minutes. Rest: 1 hour. Cooking: 3 minutes per blini.

Ingredients

  • 150 to 200 g of various peelings (carrots, zucchini, green leek)
  • 2 cloves garlic
  • A few branches of parsley
  • 1 Greek yogurt (150 g)
  • 2 eggs
  • 12.5 cl of semi-skimmed milk
  • 130 g of T55 flour
  • ½ sachet of baking powder
  • 5 tablespoons of oil (olive, sunflower or grape seed)
  • Salt and pepper

Pass the peelings in a blender until you obtain a homogeneous mixture of fine pieces. Peel the garlic cloves and mince them into small pieces. Rinse the parsley and finely chop its leaves.

In a bowl, whisk the yogurt with the eggs, then add the milk, the flour and the baking powder and continue to whisk to obtain a homogeneous mixture without lumps.

Stir in the chopped peelings, garlic and parsley to the previous mixture. Mix well, salt and pepper. Cover with a tea towel and let rest for at least 1 hour at room temperature.

Once the dough has rested, pour 2 tablespoons of oil into a pan and heat it over medium heat. For each blini, place the equivalent of a rounded tablespoonful of batter in the pan and brown the blini for about 1 minute and 30 seconds per side (turn it over when bubbles start to form on the surface).

Continue in this way until the dough is used up, adding more oil as and when it is lacking. Enjoy as soon as the cooking is finished.

You can serve these blinis as an aperitif or as a starter, with smoked fish for example, but also offer them as an accompaniment to a main course.

Radish top soup

For 4 people. Preparation 10 minutes. Cooking: 27 minutes.

Ingredients

  • The tops of a bunch of radishes
  • 1 onion
  • 300 g of potatoes
  • 2 tablespoons of olive oil
  • 60 cl of water
  • Salt and pepper

Wash the radish tops, drain them and roughly chop them with a knife. Peel and mince the onion. Peel the potatoes and cut them into small cubes.

You have 58.44% of this article to read. The rest is for subscribers only.