INFLATION. Against the backdrop of a high price, let the homemade live: prepare your peelings!

Do it yourself to save money and encourage the environment with Josephine Dabili’s Atelier Zéro Déchet tutorials. Here are some simple and smart recipes for making peelings: easy, cheap and good for the planet.

Carrot tops, leek leaves, or even parsnip skins often end up in the trash.

We throw away our vegetable peels because we don’t know what to do with them. They are often unpleasant and persistent. Josephine shows you how to enjoy this Atelier Zéro Déchet tutorial.

Ingredients

• greens 1 leek
• 1 clove of garlic
• 2 or 3 tablespoons of olive oil
• 1 handful of walnuts
• the equivalent of ½ pot of plain yogurt

Recipe

• Steam the leek greens and then cut them into pieces so that there are no veins
• Mix with other ingredients until a homogeneous paste is obtained.

Green leek pesto can be eaten on toast or as a side dish to pasta, for example.

Ingredients

• 1 bundle of mullein
• 1 clove of garlic
• 2 or 3 tablespoons of olive oil
• 1 handful of sunflower or pumpkin seeds

Recipe

• Clean the tops with clean water (if carrot tops, remove the stems to leave only the leaves)
• Mix with other ingredients until a homogeneous paste is obtained.

Pesto leaves are eaten on toast. It can also be used as an aperitif for dipping raw vegetables.

Ingredients

• cleaning raw vegetables (carrots, parsnips, sweet potatoes, etc.)
• olive oil
• herbs and/or spices

Recipe

• Wash the peel to remove any remaining soil
• Dry them with a clean towel.
• Put them in a salad bowl, dip them in olive oil and sprinkle with, for example, herbs de Provence and/or spices (paprika, turmeric, garam masala, etc.)
• Bake at 200°C for 15 minutes

You have to try the chips right away for the crispy side.

Ingredients

• cauliflower leaves and ribs
• 1 onion
• 2 small potatoes
• oil

Recipe

• Clean the leaves and ribs of the cauliflower and remove the damaged parts.
• Book
• In a pan, fry onions and potatoes cut into pieces in oil
• When they are well browned, add the cauliflower leaves and ribs, mix and cover with water
• Simmer until the vegetables are soft and stir

This soup is eaten hot, perhaps with a spoonful of fresh cream or coconut milk and homemade garlic croutons.

Ingredients

• cauliflower leaves and ribs
• 1 or 2 onions
• 1 or 2 grated carrots
• oil
• 1 handful of unsalted peanuts
• rice noodles
• From 2 to 3 tablespoons of soy sauce

Recipe

• Fry the onion in oil in a pan or wok
• Add cauliflower leaves and ribs, cut into pieces
• Let’s go back for a few minutes
• Add grated carrots (carrots), mix and fry again for a few minutes
• Add the pre-cooked rice noodles to the mixture and stir in the soy sauce
• Mix everything, boil for a few minutes and serve

In the markets you can collect vines for free. An additional way to save money and without waste.

To see on france.tv in our Atelier Zéro Déchet collection

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