What good could come of carrot tops, banana peels and beetroot skins? A lot, in fact. Roast, toast and bake them to perfection – no one will guess these showstoppers very nearly didn’t make it to the table…
CARROT TOP AND SPINACH PESTO
MAKES 1-2 CUPS
TOTAL TIME 15 MINUTES
INGREDIENTS
2 bunches carrots, leaves and stems
2 cloves garlic, chopped
1 lemon, zested and juiced
1 cup firmly pressed baby spinach
2 Tbsp grated Parmesan
1 spring onion, chopped
¼ cup cashews (optional)
1/3 cup olive oil
Salt and milled black pepper
METHOD
1. Add carrot leaves and stems, garlic, lemon zest and juice, spinach, Parmesan, spring onions and nuts to a food processor.
2. Pulse a few times to roughly chop, then add olive oil. Generously season to bring out the earthy flavours.
3. Blitz until smooth and creamy, or to a chunky consistency.
4. Serve with veggie peel crisps or pasta, or smeared over bread.
Chef’s tip: Pesto is very versatile; swap the spinach for broccoli, celery leaves, parsley or any other green herbs that need to be used. Swap out the cashews for any seeds you have on hand (sunflower or pumpkin seeds work well).
VEGGIE PEEL CRISPS
SERVES 4 AS A SIDE
TOTAL TIME 40 MINUTES
INGREDIENTS
3 cups lightly packed vegetable skins (we used potatoes, sweet potatoes, turnips, carrots and beetroot)
3 Tbsp olive oil
For the chilli lime salt
1 Tbsp sea salt
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
¼ tsp cumin
1 lime, zested
Chef’s tip: For super-crunchy veggie crisps, make sure they are properly dried before seasoning and baking.
METHOD
1. Preheat oven to 200°C.
2. Grease and line two roasting trays with baking paper.
3. Wash and pat dry veggie skins, add to a bowl with the olive oil and toss to coat.
4. Spread evenly on roasting trays, season lightly and bake for 30 minutes until crisp, tossing halfway through cooking time.
5. For the chilli salt, combine all the ingredients in a small bowl.
6. Remove crisps and place onto a platter, sprinkle with chilli salt and serve warm.
PICKLED SWISS CHARD STEMS
SERVES 2-4
TOTAL TIME 15 MINUTES, PLUS PICKLING
INGREDIENTS
1 large bunch Swiss chard stems, cleaned
2 cups water
2 cups white grape vinegar
½ cup sugar
3 tsp salt
2 tsp black peppercorns
2 tsp yellow mustard seeds
2 cloves garlic, halved
Handful fresh coriander (optional)
2 sliced radishes (optional)
Chef’s tip: Not a fan of pickles? Toss washed and cleaned stems in olive oil and season before roasting at 180°C for 15-20 minutes, until golden.
METHOD
1. Trim Swiss chard, removing any leftover green bits. Cut into chunks.
2. Add water, vinegar, sugar, salt, peppercorns and seeds to a pot. Bring to the boil and stir to dissolve. Remove from the heat after 3 minutes.
3. Place chard into jars along with coriander and radishes, if using. Carefully fill jar with pickling liquid and seal.
4. Cool to room temperature. Refrigerate for at least a day before using.
PO-TACOS
SERVES 6
TOTAL TIME 15 MINUTES
INGREDIENTS
6 large potatoes, baked until tender
Olive oil, for baking
Salt and milled black pepper
To serve
Guacamole
Sour cream
2 jalapeños, sliced
Coriander (optional)
Diced cucumber (optional)
Diced tomatoes (optional)
METHOD
1. Preheat oven to 200°C.
2. Slice into potatoes and remove majority of flesh (use to make mash for another meal).
3. Place empty potato skins on a baking tray, drizzle with olive oil and sprinkle with seasoning.
4. Bake for 10 minutes to crisp up.
5. Remove from oven and serve topped with guacamole, sour cream and sliced jalapeños.
Chef’s tip: These potato skins are ideal for holding all kinds of taco fillings. Use leftover mince, chicken or curry to fill them up.
BANANA PEEL BACON
SERVES 2-4
TOTAL TIME 15 MINUTES, PLUS MARINATING TIME
INGREDIENTS
3 overripe bananas, skins only
1 Tbsp olive oil
For the marinade
3 Tbsp soy sauce
2 Tbsp apple cider vinegar
1 Tbsp golden syrup
1½ tsp smoked paprika
1 tsp garlic powder
½ tsp milled black pepper
½ tsp salt
METHOD
- 1. Cut tops and ends off banana skins and discard.
2. Use a spoon to scrape off any residual banana flesh, then slice peels into strips.
3. Add marinade ingredients to a rectangular baking dish and stir to combine.
4. Add peels to marinade, turning to coat both sides, and set aside for 20 minutes.
5. Add oil to a hot pan, fry banana peels in batches for 1-2 minutes per side until lightly charred. Drain on kitchen towel.
6. Serve on top of a vegetarian breakfast or in a wrap. (We had ours with potato rosti, poached eggs and pickled red onions.)
Chef’s tip: The banana skins need to be very ripe – the ripe skin releases more sugar and adds to the delicious bacon-like taste.
