If you don't have compost, fruit and vegetable peelings often end up in the trash. However, they are real treasures of nutrients and are even tastier than plant pulp.
Also, with the soaring prices of energy and raw materials, we need to save more than ever. However, waste is precisely an unsuspected expense item, which could cost us up to €60 per month. At the end of the year, that adds up to a nice sum that could be put to better use. So to please the planet and our wallet, we no longer hesitate to recycle fruit and vegetable peels.
How to reuse your vegetable peelings?
Some precautions to take before you start cooking
Preferably, keep fruit and vegetable peelings of organic origin. They contain fewer pesticides than products from conventional agriculture.
Also, always clean fruits and vegetables before cooking them. This helps remove any residues of soil or dust, as well as certain chemicals remaining on the surface.
Rinse fruits and vegetables with clean water, then brush them with a vegetable brush. Dry them with a clean cloth before going into the kitchen.
In chips
Place potato, carrot, parsnip, or apple peels in a salad bowl. Add 1 tbsp. tablespoons of olive or sunflower oil, a good pinch of salt and pepper. Season if necessary with spices and herbs, then mix.
Spread the peelings on a baking tray covered with parchment paper. Bake for 20 minutes at 200°C.
If you have a deep fryer, first immerse the cleaned peelings for 3 minutes in a hot oil bath. Drain the chips, season at the very end with salt, pepper and spices.
The perfect recipe for an economical aperitif, or to decorate a dish, like this Mignon of veal and carrots.
In juice
Can't start the day without a good homemade fruit or vegetable juice? This tip should interest you.
You will need 30 cl of water as well as the peelings of 2 fruits and vegetables per glass. For example, the peelings of 2 carrots and 30 cl of water for 1 person, 4 carrots and 60 cl for 2 people, etc. You can also prepare a juice with several types of peelings, depending on your tastes. Place the water and peels in a saucepan. If desired, add sugar or spices.
Boil the preparation covered for 5 minutes, then leave to infuse for 15 minutes over low heat. If you plan ahead, you can even let it sit overnight.
Strain, then store for up to 2 days in the refrigerator.
Note that the method also works with cores.
In vegetable broth
Additives, salt, allergens… The composition of industrial vegetable broths contains many undesirables. However, it is so easy to prepare them at home, without spending a single penny.
For a good broth, you will need peelings, stems, tops… In short, everything that usually ends up in the trash. Weigh everything, and multiply the weight by 5 to obtain the quantity of water needed (200 g of peelings = 1 l of water). Brown everything in a large saucepan with 2 cloves of garlic and 1 tbsp. tablespoon of olive oil. Add a bouquet garni and cold water. Bring to the boil, then cover and simmer for 1 hour over medium heat.
Add salt and pepper, then simmer for another 30 minutes. Adjust the seasoning if necessary.
The broth is ready to use, use it to prepare stews and soups.
You can also use this “recovered broth” recipe with a chicken carcass.
In infusions
Antibacterial, detox, energizing… Peeling herbal teas have many benefits. And good news, the method is very simple, and does not change. All you have to do is place 5 g of peelings in a tea filter, pour in simmering water (not boiling), then leave to infuse for 3 to 10 minutes, depending on the desired intensity. All that remains is to choose the plants to use according to your needs.
Carrot and apple peels, combined with ginger, will be ideal for boosting your energy. In case of cough, we recommend a decoction made from onion skins, lemon peels and thyme.
A real grandmother's remedy.
In soups and purees
Do you throw away vegetable skins when making soups or purees? What a pity ! You eliminate half the vitamins and flavors. Plus, it adds extra work to you.
Next time, don't bother to peel the skin of vegetables, except those of potatoes and certain squashes which are too thick. Cook everything as usual, then mix or puree.
Extremely simple.
In cakes and pastries
Carrot cake, banana peel muffins or zucchini peel cakes… The peels are also used in savory and sweet pastries. Simply chop them, then use them instead of or in addition to the fruits and vegetables needed in the recipe, and that's it.
In confectionery and condiments
Don't know what to do with your citrus peels? Several options are available to you. First, you can cut them into sticks then preserve them in a syrup of water and sugar. They will be used to decorate cakes, brioches des rois, or can be eaten as is.
Otherwise, turn them into jams and chutney, to accompany cheese, or to spread on bread.
In dishes
In a wok with noodles, in savory pies, gratins… Finally, you can do everything with vegetable peelings. Just think that they cook faster than the latter, since they are thinner, but otherwise there is no difference. The proof with this recipe for risotto with watercress, celery juice and zucchini peels.
So, ready to switch to anti-waste cooking?
