9 anti-waste recipe ideas with tops and vegetable peels

Peelings, pods, tops, stems, skins … Peelings are ecological and economical. Here are 9 anti-waste recipe ideas to recycle them.

Gone are the days of throwing your peelings in the trash! At best it is preferable to compost or cook them.

Peelings are not only the peels, but the skins, bark, cores, seeds, pits, ribs, stems, pods, tops, etc. Cooking vegetable tops and peelings is anti-gas cookingi. This type of cooking has 3 advantages:

  • Economic : as the chemist and philosopher Antoine Lavoisier said “nothing is lost, nothing is created, everything is transformed“, cooking the peelings allows you to throw less and cook more, which is more economical.
  • Ecological : cooking the peelings helps reduce your waste and is good for the planet
  • Nutritional : vitamins and fibers are more present in the skin of fruits and vegetables, so cooking them allows you to benefit from all their nutritional benefits.

Which peelings are recycled?

In addition, you should know that you can only recycle peelings that organic and untreated vegetables. Indeed, it would be a shame to concoct a soup with pesticides. Even if your fruits and vegetables are organic, it will be necessary to get rid of damaged or yellowed leaves and then wash them to reuse them. Also be sure to remove the larger stems that are too hard.

Also, you can’t eat all the vegetable tops. The tops of eggplants, peppers, potatoes and tomatoes should be avoided. On the other hand, you can eat those of beets, broccoli, kohlrabi, carrots, fennel, turnip, spring onions, radishes …

Source : My Little Anti-Waste Kitchen by Natacha Mouton

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© Shutterstock / Monika_1

2/9 – Potato peel crisps
Ingredients: peelings of 5 organic potatoes, olive oil, salt, spices. Wash the potato peelings well and pat them dry. Then distribute them on the baking sheet of your oven covered with baking paper. Pour in olive oil and brush the peelings with it, if necessary use a kitchen brush to distribute it evenly. Salt, pepper and add spices (paprika, Provence herbs, parsley …) as you wish. Bake for 15 min at 200 ° C.

© Shutterstock / Natalia Hanin

3/9 – Radish top soup
Ingredients for 4 people: 2 bunches of radishes, 4 potatoes, 2 cubes of chicken stock, 1 onion, 30 g of butter, 4 tbsp. to s. cream, pepper, salt. Peel and slice the onion. Peel the potatoes and cut them into slices. Wash the radish tops. In a casserole dish, melt the butter then brown the onion. Then add the potatoes and the radish tops. Brown everything for 5 minutes. Add the broth and cook, covered, for 20 minutes. Add the cream at the last moment and mix the whole.

© Shutterstock / Sayuk_I

4/9 – Carrot Skin Chutney
Ingredients: 200g of washed carrot skins, 50g of fresh ginger, 2g of cumin, 50g of acacia honey, 40g of cider vinegar, salt. Caramelize the honey then deglaze with the cider vinegar. Let reduce. When the mixture takes on a syrup consistency, add the well-drained carrot peels. Grate the ginger and add the cumin. Leave to cook over low heat for about 20-30 minutes. The carrots should confuse. Adjust the seasoning as needed and let cool before chilling.

© Shutterstock / Madeleine Steinbach

5/9 – Peeling broth
Ingredients: 400g of vegetable peels, 2 cloves of garlic, Provence herbs, olive oil, salt, pepper, 2L of water. In a casserole dish, brown the garlic cloves with a little olive oil. Then add the peelings and sauté for a few minutes to release the aromas. Season with salt and pepper, add the herbs and cover with water. Simmer for about 1 hour. Filter the peelings and return the broth to a simmer for a few minutes. Store this broth in an airtight jar in the fridge for immediate use or freeze it in ice cube format.

© Shutterstock / MariaKovaleva

6/9 – Celery skin puree
Ingredients: 3 celery balls, 250g of butter, 15cl of milk, 2 sprigs of thyme, salt. Clean the celery balls to remove the soil. Peel the celery balls and finely cut their skins. Roast them in butter with the thyme. Leave to cook until golden brown of the skins then add a little water as and when cooking and until the skins are soft. Finally mix the skins hot, adjusting the texture with a little milk and butter.

© Shutterstock / Anastasia_Panait

7/9 – Stale bread dumplings and zucchini peelings
Ingredients: 180g of stale bread, peelings of 4 zucchini, 10cl of milk, 2 handfuls of grated Comté, 50g of feta, 1 egg, olive oil, balsamic vinegar, salt and pepper. Cut your bread into cubes. Pour the milk into a bowl and place the diced bread in it. Salt and pepper and let stand 5 to 15 minutes depending on the dryness of the bread. Finely chop the zucchini peels and add them to the mixture. Form balls the size of a golf ball and place them in a baking dish. Drizzle with a little olive oil and bake for 20 minutes at 180 ° C.

© Shutterstock / Stas Vulkanov

8/9 – Iced vegetable peel tea
Gather all your peelings, skins, vegetable tops in a casserole dish. Cover them with water and cook for 2 hours. Let cool then add lemon juice. You can then enjoy your iced tea.

© Shutterstock / RHJPhtotoandilustration

9/9 – Banana peel cake
Ingredients: 3 ripe organic banana skins, 10 cl of milk, 2 eggs, 50g of butter, 180g of flour, 150g of sugar, ½ sachet of yeast. Rinse the banana peels and cut off the ends. Mix the skins with 5cl of milk until you obtain a somewhat thick puree. Add more milk if necessary. Everything must be well mixed without pieces of skin. Separate the egg whites from the yolks. Add the yolks to the mash then the melted butter and mix well. Whip the egg whites and gradually add them to the mixture. Pour everything into a cake mold and bake for 35min at 200 ° C.


Source: Topsante.com by www.topsante.com.

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