1. Making Stocks and Cooking Bases
Vegetable scraps such as carrot peels, celery stalks, onions and leeks are perfect for creating flavorful stocks. Simply collect them and store them in the freezer until you are ready to prepare them. This stock can be the base for soups, risottos and sauces, giving depth and intensity to dishes.Practical idea: Keep a bag dedicated to vegetable scraps in the freezer, gradually adding new parts until it is full. When the bag is full, it is time to make a tasty stock!
2. Make Chips with Peels
Potato, carrot and even courgette peels can be transformed into delicious crunchy chips. After washing them well, just season them with a drizzle of oil, salt and spices to taste, then bake them at medium temperature until golden brown. It's a healthy and tasty snack, perfect for reducing waste.Practical idea: Use a mix of different spices, such as smoked paprika, turmeric or black pepper, to give your chips an extra boost.
3. Jams and Compotes with Fruit Peels
Fruit peels such as apples, pears and citrus fruits are rich in fibre and nutrients and can be used to create jams or compotes. After slow cooking with sugar and a little water, you get a unique and strong-flavoured jam, ideal for accompanying cheeses or desserts.Tip: Try combining apple peels with cinnamon and cloves for a fall-scented compote that’s perfect for breakfast or snack time.
4. Use Cauliflower and Broccoli Leaves
Cauliflower, broccoli and other leafy greens are often discarded, but they’re packed with nutrients and flavor. They can be sautéed with oil and garlic, used as a base for soups, or added to green smoothies for a vitamin boost.Tip: Blanch the leaves and season with oil, lemon and a pinch of salt for a simple, tasty side dish.
5. Make Herb and Peel Flavor Powders
Leftover herbs, like parsley and rosemary, and citrus peels can be dried and ground into flavor powders. These powders can add unique flavor notes to dishes, desserts and cocktails.Practical idea: Dry orange and lemon peels and mix them with coarse salt to create a flavoured salt perfect for fish and vegetables.
6. Use Asparagus and Herb Stalks
Asparagus stalks, parsley, coriander and other herbs can be used to make pestos or green sauces. Simply blend them with olive oil, walnuts or almonds, and a little garlic to obtain a flavourful pesto, ideal for dressing pasta or spreading on crusty bread.Practical idea: Freeze the pesto in small containers to always have it ready as a condiment.
7. Make Flavoured Drinks
Fruit scraps such as citrus peels, apples and berries can be used to create infusions and herbal teas. Simply boil the scraps in water for a few minutes to obtain a flavoured drink, perfect both hot and cold.Practical idea: Add a few mint leaves or a cinnamon stick to give even more character to your homemade herbal teas.
8. Create a Soup with the Green Parts of Leeks and Spring Onions
The green part of leeks and spring onions is often overlooked, but it is ideal for preparing soups and cream soups. Their sweetness pairs well with potatoes or courgettes to create a thick and nutritious cream, perfect for warming up cold winter evenings.Practical idea: Finish the soup with a drizzle of olive oil and a sprinkling of parmesan for a simple and comforting dish.
Conclusion
Reusing food scraps in the kitchen is a great way to respect the environment, reduce waste and experiment with new flavours. With a little creativity and imagination, it is possible to transform every part of the ingredient into something tasty and original. Giving a second life to food scraps is a small gesture that, done daily, can make a big difference in the sustainability of our diet.