Fifty percent of all the vegetables and herbs we buy are thrown away - a shocking figure that is easily fixed with a little creativity in the kitchen.
In this episode of Why Waste?, Massimo Bottura and chef Karime Lopez, from Gucci Osteria da Massimo Bottura in Florence, offer up some tips that make vegetables last longer in the fridge, plus some guidance on how to turn vegetable trimmings and leftovers into two delicious dishes.
First, a deep umami, sticky demi-glace made using offcuts and vegetable peelings, and secondly, a recipe for crispy and fluffy vegetable croquettes made using any leftover vegetables you may have lying around in the fridge.
Get ready to learn some delicious zero-waste recipes that will make you see food waste in an entirely different light.
Discover how to do it properly here:
Veg-Peel Demi-Glace by Karime Lopez
Vegetarian Croquettes with Veg-Peel Demi-Glace by Karime Lopez
