1 MAKE VEGETABLE STOCK
Make your own stock using offcuts left over from preparing veg – onion skins and ends, tomato cores, carrot tops and celery leaves all work well. Bring everything to a simmer in a pan of cold water with a bay leaf and a few peppercorns. Simmer for 30 mins, then cool before straining. If you don’t prep a lot of veg at once, save the offcuts in the freezer until you have enough to make stock.
2 Bake your own veg crisps from peelings
Very fresh peelings (from veg that’s been scrubbed clean) make tasty crisps. Drizzle potato, parsnip and carrot peelings with a little oil and vinegar, if you like, and sprinkle over some chilli flakes, parmesan or salt. Spread over a baking tray and bake at 200C/180C fan/gas 6 for 25-30 mins, or until crisp. If the peelings are thin, they may need less time – keep an eye on them so they don’t burn.
3 CAKES & BAKES FROM BENDY VEG3
この記事は BBC Good Food ME の June - July 2020 版に掲載されています。
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この記事は BBC Good Food ME の June - July 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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