No waste cooking: fennel and leek scraps gratin recipe
Food waste is a massive problem in Australia: consistent with government figures, extra than 5m tonnes of food ends up in landfills every 12 months, costing the economy $20bn. Although a great deal of that comes from meals companies, half comes from consumers, wasting cash and sources. So we should all be doing better.
Our new collection, extracted from a new e-book from author and meals stylist Amelia Wasiliev, looks at how to minimize meals waste, shop money, and guard the surroundings, starting with this fennel and leek scraps gratin.
Fennel and leek scraps gratin
Prep 5 minutes
Cook 30 minutes
Serves two as a facet
350g leek and fennel scraps (outer layers of leek and fennel fronds, stem or outer leaves)
butter, for greasing
sea salt and black pepper
100ml double cream
20g parmigiano reggiano, grated
20g mature cheddar cheese, grated
No Waste Kitchen Photograph: Hachette Australia
Preheat the oven to 200C.
Combine the scraps and steam for five minutes to soften. Grease a rectangular ramekin (20 x 10cm) with butter and pour the steamed leftovers into the dish. Spread to flatten and season appropriately.
Pour the cream over the scraps and top with the cheeses.
Bake, blanketed with foil, for 15 minutes, then find and maintain to prepare dinner for some other 10 minutes, or till the cheese has melted and browned.
This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($19.Ninety nine, Hachette Australia) with Amelia Vasiliev. Next week, in no way-finishing yogurt
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