If you liked this recipe, you'll love this Zero Waiste Raspberry cushion recipe.
Zero Waste: The Carrot That Wanted to Be a Pasta by César Troisgros
29 Sep 2022
Difficulty
Intermediate
Total Time
22MIN
Ingredients
Carrots: 500g, peelings and trimmings
Garlic cloves: 2, fresh
Harissa: 20g
Sage: 2 sprigs
Lemon: 1
Olive oil
Clarified butter: 1l
Why Waste? is back. The Fine Dining Lovers series that shows you how to turn your kitchen food waste into delicious dishes, with recipes and tips by from some of the world's best chefs, makes a welcome and timely return.
Almost 50% of the vegetables produced in the world are wasted, so this episode of Why Waste? shows us what we can do with them before they end up in the garbage. This recipe is by César Troisgros, the fourth generation chef of the legendary Troisgros family.
This is an ingenious way to use carrot trimmings to make a crunchy, interesting 'pasta' salad dish with saltiness, sweetness, and umami. Elegant and earthy with citrus, and the spiciness of harissa, this is a simple way to give a second life to your carrot trimmings and elevate them to Michelin-star level.
Method
01.
Heat up the clarified butter to 130°C, and fry the carrot peelings until golden and crispy. Drain and dry immediately.
02.
Slice the garlic, fry in the same clarified butter and drain immediately.
03.
Take the sage leaves, and fry until crispy. Drain immediately.
04.
Plate the carrots, seasoned with harissa, lemon, olive oil, garlic chips and sage.
Serve immediately.
