Pâté with carrot and fennel tufts

RECIPES WITH VEGETABLE SCRAPS

Most of the time we eat them carrots or fennel, inevitably, we end up throwing away the tufts: and yet Did you know that they aren't waste and that we can reuse them both to make, by blending them, a healthy, tasty and waste-free cream to spread on croutons?

Pâté with carrot and fennel tufts

Here is the recipe that our reader suggests to us Francesca Antonucci on his blog Mistofrigo forprepare this delicious paté, perfect for a appetizer or a tasty snack.

Ingredients (For 4 people)

• 400g of leftover sliced ​​bread (about 4-6 croutons per person)
• 400 g of green carrot tufts
• 400g of green fennel tufts
• 2 tablespoons of extra virgin olive oil
• Salt and pepper (to taste)

Preparation

- Wash the green tufts of the carrots and some fennel and then put them in the blender glass;

- Add 2 tablespoons of extra virgin olive oil and blend until the mixture becomes creamy;

- Add a pinch of salt and, depending on your taste, also add pepper;

- Cut the slices into bread and heat them for a few minutes in a fairly hot oven, you will get the toast;

- At this point all you have to do is spread the pâté on the croutons and serve.

TO KNOW MORE: Bread lasagna, the queen of leftover cooking

Recipes

Recipe Name

Pâté with carrot and fennel tufts

Author

Don't waste

Posted on

2024-02-29

Preparation time

15M

Cooking time

0M

Total time

15M