Vegetables: peelings and leaves are also edible!
Which vegetables can I use?
Zucchini, carrots, asparagus, beets, celery, potatoes and turnips are perfect. For leaves, crack for cauliflower, for different types of vegetables edible leaves: lettuce, lamb's lettuce, cabbage, watercress, spinach ... the tops are also eaten!
Zucchini, carrots, asparagus, beets, celery, potatoes and turnips are perfect. For leaves, crack for cauliflower, for different types of vegetables edible leaves: lettuce, lamb's lettuce, cabbage, watercress, spinach ... the tops are also eaten!
Menu idea
As an aperitif: chips and tempura
The peelings of carrots, potatoes and zucchini are perfect for making chips home, but also tempura (donuts).
In starter: a surprise salad
And why not a bulgur salad with leaves ... cauliflower! Well washed and finely sliced, they are a perfect accompaniment, complemented by spicy olive oil, berries and vinegar.
In flat: vary the seasonings!
You can cook still young leaves in salads to accompany a dish. For a hot option, cook your tops with steam, just like the stalks! Beet leaves are perfect, for example. In gratin, potato peelings blend well with processed cheese. But if you are rather pea pods, be patient and prepare a delicious soup. Just as long, but just as delicious, a dish bean pods (incorporated into homemade mashed potatoes) is a good accompaniment to meat or fish. Enjoy your meal !
