How often do you peel a carrot or a potato and chuck away the skin? Imagine if these nutritious strips could be turned into a whole ‘nother meal.
Well dream no more.
Recently I was cooking a bunch of carrots and parsnips, and didn’t have the heart to bin the peels — so I developed this frugal fritter recipe to make the most of them. It actually transforms them into caramelised discs of savoury goodness, with a subtle earthiness. You’ll never bin a peel again.
ZERO WASTE VEGGIE PEEL FRITTERS
Serves 2 with leftovers. Cooking time: 30 mins
- 2.5 cups parsnip and carrot peels*, chopped finely (peels of approx 5 carrots and 4 small parsnips)**
- Half a brown onion, finely diced
- 1/4 cup self raising flour
- 2 eggs
- 1 tsp ground tumeric
- ½ tsp ground cumin
- ½ tsp whole fennel Seeds
- ¼ tsp ground nutmeg
- Salt and pepper (to taste)
- For serving: Greek yoghurt, salsa or chutney
- In a biggish bowl mix together the eggs, onion, parsnip and carrot peels and any other veg. Add the flour, turmeric, cumin, nutmeg, salt and pepper and mix well.
- Heat a little vegetable oil in a non-stick fry pan on medium heat. Add heaped tablespoonfuls of the fritter mix in the pan pressing it flat into 1cm thick fritters before the mixture sets. Cook in batches for 2-3 mins per side or till golden.
- Transfer to a paper-towel-lined plate and keep warm. Serve fritters with salad and greek yoghurt, salsa or chutney.
* You can swap in and out any of the following veggie peels with this recipe: potato, sweet potato, beetroot and zucchini (if you weirdly were peeling zucchini for some reason, though it might make the mix watery so add flour to counteract).
** If you’re peeling veg but don’t feel like fritters, the peels will store well in a ziplock if used within a few days.
Whenever you have a cauliflower with the outer leaves and stalks in tact it’s almost second nature to pull them all off and bin them. I started this process recently and noticed there was almost as much leaf as actual cauliflower. That got me thinking…there had to be a way to utilise them…
To clarify by ‘leaves’ I mean the green outer leaves and the stems they’re attached to. After a few experiments I whacked them in the oven with some seasoning I’d typically use on cauli. Once roasted, the leaves become incredibly crispy, in a kind of unexpected way. They taste like deep fried kale chips and nori (roasted seaweed, often used for sushi), while the stalks retained their cauliflower nuttiness.
I mixed the roasted cauliflower leaves into a little breakfast salad – but you could also enjoy them as a side, with other roasted veg or in a more substantial salad.
EASY CAULIFLOWER STEM BREAKFAST SALAD
Serves 1 as a light salad
Cauliflower leaves (middle stalk intact)
Salt and pepper
A few big handfuls of mixed salad leaves
Caramelised white balsamic
1. Preheat oven to 200°C. Rinse the cauliflower leaves off and trim any woody ends off. Pat dry, then place on an oven tray. Drizzle with olive oil and toss well to coat.
2. Sprinkle cauliflower leaves with a bit of cumin, smoked paprika, chilli flakes, salt, pepper.
3. Pop into the hot oven for 10-15 minutes or until the leaves start to become golden and crispy. 10 minutes is enough for some light colour on them – while at 15 minutes they’ll look more like mine did with more char on the stalks and super crispy (almost deep fried looking) leaves.
4. To Serve: I tossed them with mixed salad leaves, a bit of caramelised balsamic and a fried egg on top.
I definitely want to have another play around with these next time I get a leafy cauli and I can’t believe how many times I’ve just mindlessly thrown these delicious stalks away. Never again.
What do you use cauliflower leaves for?
Recently I visited my dad and he gave me a gift: An old sweet potato from the very back of his fridge. It was sprouting and looked mostly unsalvageable.
“Ummm… thanks… dad…?”
He pushed it into my hands, “You should plant it.”
I assumed this was another one of his harebrained ideas, but I googled it and was surprised to find that it’s a thing. There’s a bit more of a process to it than just digging a hole and chucking in your sprouting sweet potato though…
1. Grow the slips
Slips are long, vine-like and leafing growths near the tip of a sweet potato – and it’s these that sprout baby sweet potatoes for you to enjoy (you can actually grow up to 50 slips per half). To grow slips, use a new sweet potato or one that’s already begun sprouting by itself. Cut it in half and place each cut side down in a bowl, glass or jar half submerged with water (pictured below). Leave it in a warm place and change the water daily to keep it fresh. I left mine for 2 weeks.
2. Let the roots grow
Once the slips have developed nice and long, it’s time to separate them from the mamma potato so they can grow on their own. Carefully twist the slips off where they connect to the sweet potato and place them in a shallow container with a little water to cover the bottom half of the stems.
The roots will begin to grow and sprout leaves within a few days. When they’re 2-3 cm long they’re ready to be planted.
3. Plant the slips
This step’s pretty straight forward. Dig 10cm deep holes and 7cm wide holes for each slip to be placed into. (P.S. I know this soil is suuuuper dry – but I’m going to try these tips here to rejuvenate it: https://soiltosupper.com/simple-ways-to-fix-dry-garden-soil/ ).
Soon I’ll never have to shop for sweet potatoes again – well at least that’s the plan. Stay tuned for updates on my sweet potato babies!