Recipes with vegetable scraps

Want the simplest and most effective way to rid your refrigerator of leftovers that otherwise risk ending up in the garbage? Transform waste into a resource: one of the first rules, even in the kitchen, to eliminate waste. So, clear out leftovers, especially vegetables and fruit, and use them for extraordinary recipes.

How many times have you bought artichokes or other vegetables, perhaps organic, and paid quite a bit for them, only to have to throw away more than half of them? And yet, as we've seen many times, peelings and scraps can be reused to prepare many delicious anti-waste recipes.

How to use vegetable scraps in the kitchen

The outer parts of vegetables, the slightly wilted ones, can prove to be a real resource in the kitchen as well as for gardening. They can be reused to make compost. Today, however, we'll see how to reuse peels and scraps to prepare many delicious recipes: here's a collection, all worth trying. But first, don't miss this truly delicious recipe that allows you to... don't waste the spring onion scraps, those of fennel and many other vegetables that we all have in the refrigerator.

Ingredients

• The greens of 3-4 spring onions
• 1-2 sprigs of celery with leaves
• The outer leaves of 2 fennel bulbs
• The core and leaves of 1 cauliflower
• 1 scant glass of red wine
• 1 sprig of rosemary
• 1 chilli
• Vegetable broth
• 3 tablespoons of olive oil

Preparation

• Wash all the vegetables. Thinly slice the spring onions and celery sprigs. Place them in a pan with the rosemary leaves and the chili pepper cut into rings.
• Moisten them with a little broth and then let them soften over medium heat, stirring occasionally.
• Add the diced cauliflower and fennel leaves and the sliced ​​cauliflower cores. Pour in the wine, season with salt, and cook over low heat, covered. Add more hot broth as needed. Finally, drizzle with oil and serve with a side of legumes or grains.

And now here are all the others recipes with vegetable scraps:

Vegan burger recipe

A truly original and delicious recipe that allows you to reuse the scraps from the carrot and fennel juicer as well as leftover stale bread.

Fennel soup recipe

A real comfort food perfect for warming up cold winter evenings and a great way to avoid wasting the outer leaves and stems of fennel.

Vegetable broth recipe

A true concentrate of health and well-being and a way to reuse leftover vegetables.

Jam recipe with leftover fruit

Prepare a good smoothie and, once ready, reuse the leftover pulp To make a delicious homemade jam: delicious, nutritious, and healthy, perfect for breakfast. And as an alternative to jam, to start your day off right, try this super soft jam. cake homemade with the pulp left over from the juice.

Applesauce Recipe

A truly delicious and healthy recipe to enjoy with grilled vegetables.

Carrot Pesto Recipe

A truly delicious condiment rich in health benefits, also excellent with croutons.

Fried potato peels recipe

A great alternative to French fries and a perfect way to avoid wasting potato peelings: just make sure they're organic.

Artichoke flan recipe

A quick and easy dish to prepare that allows you to recover the hard parts and prickly tips that we usually throw in the garbage.

Candied Orange Peel Recipe

Perfect for cleaning around the house, candied and caramelized orange peels are perfect for rounding off a meal or decorating homemade desserts.

Homemade vegetable stock recipe

Recycle any leftover vegetables and scraps and reuse them to make a delicious homemade vegetable stock.

Apple peel fritters recipe

If you bought organic apples, don't waste the peels: reuse them to prepare

Creamy soup recipe with fennel scraps

The outer leaves and stems of the fennel are not waste: reuse them to prepare this delicious cream soup.

Carrot pâté recipe

The carrot and fennel tops aren't leftovers: reuse them to make a delicious pâté to enjoy with croutons.

Celery Leaves Recipe

An excellent sauce as a condiment for pasta or croutons.

Eggplant Peel Risotto Recipe

A truly delicious summer recipe, in perfect “don’t waste” style.

Puree recipe with eggplant peels

And not just risotto: you can also use the eggplant peels to make this delicious puree.

Recipes with radish leaves

A truly delicious pesto, perfect with pasta and croutons.

Cauliflower and Walnut Pasta Recipe

A tasty first course that allows you to reuse the outer leaves of the cauliflower, enriched by the presence of walnuts among the ingredients.

Cauliflower Scrap Soup Recipe

And what do you think of this nutritious soup made with cauliflower scraps?

Recipe with leek leaves

A truly tasty recipe, best enjoyed with speck.

Recipes with escarole

Reuse the outer leaves of the escarole to make many delicious rolls filled with olives, cheese, raisins and pine nuts.

Recipes with watermelon rind

Fresh and thirst-quenching, watermelon is one of the most beloved summer fruits: here's the recipe to avoid wasting the outer part and reuse it to make a tasty jam.

Rice and peas recipe

A traditional Venetian dish that allows you to reuse the pods.

Paté recipe with pumpkin peels

The recipe for making a delicious pâté with pumpkin peels.

• Eggplant Peels: The Recipe for Turning Them Into a Delicious Puree
• Stuffed peppers with breadcrumbs, an ancient recipe that doesn't waste anything.
• Mackerel Meatballs: A Recipe with Leftover Bread
• Minestrone, the recyclable recipe that reuses leftover vegetables.

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