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Recycle the peel of the pumpkin: instructions and recipes for cooking pumpkin peel and other vegetables. From pumpkin cream to fresh stuffed pesta.
Just like the peel of fruit, that of vegetables is also rich in fiber and other important micronutrients (vitamins and minerals). In the kitchen it is possible recycle the pumpkin peel as well as that of tomato, eggplant, cucumber and other vegetables. Recycle the peels in the kitchen it will give an extra edge to your dishes and make you full of health.
The gain is not only for the palate and for health: the pumpkin peel it represents about 20% of the weight of the vegetable therefore at the time of purchase it affects the final sale price, the return is also economic.
Therepumpkin peelit has a less sweet taste than the pulp, it is particularly rich in fiber, a real panacea for the health of the gastrointestinal tract.
How to cook pumpkin peel?
Just cook it covered with a little water or broth and then toss it in a pan or reduce it to cream and use it as a condiment. Once cooked, it can be reduced to a cream with a fork, it is not necessary to use the mixer even if its use would make the procedure more hasty.
There pumpkin peel it can be used in a large number of recipes. The cream obtained from the skin of the pumpkin is an excellent filling for fresh pasta; it can be used to enrich soups and savory pies. Other recipes see the pumpkin peel used in desserts, try it to prepare muffins, the taste will amaze you!
Thepumpkin peelscan be used for the preparation ofjamor for beauty masks.
The recipe for Pumpkin cream with prawns
Shrimps go very well with the chickpea cream but also with the pumpkin peel cream.
The ingredients for 2 people:
- 400 g. of skins and very little pumpkin pulp
- 6 tablespoons of fish stock prepared with edible fish and vegetable waste
- 2 slices of stale bread
- 1 tablespoon homemade vegetable granule nut
- 250 cc of water for vegetable broth
- 4 prawns from our seas
- 1 leek
- Extra virgin olive oiljust enough
- Thyme, parsley and saltjust enough
In the list I have pointed out other "recovery ingredients". The fish stock can be made with fish scraps and the shrimp heads as well as the granular nut and broth can be made with vegetable scraps. In any case, nothing prevents you from buying them packaged in the store, but if your purpose is to optimize resources in the kitchen, careful food organization will be your best ally. For the procedure:
- Slice the green part of the leek and sauté it in a pan by adding the vegetable broth prepared with the homemade granular nut.
- Cut the pumpkin skin into small pieces and add a little pulp to the leek. Add the salt and cook over low heat for about 15 minutes.
- Cook the shrimp in a non-stick pan for 3 minutes on each side. In a separate pan, heat the fish stock.
- Blend the pumpkin skins previously blanched in a little water in a blender (in a vegetable mill or finely mash with a fork).
- Arrange the pumpkin cream in a cocotte and gently add a couple of tablespoons of fish stock.
- Decorate each cocotte with two local prawns, chopped thyme and parsley and season raw with extra virgin olive oil.
- Accompany the dish with croutons made from stale bread (for the recipe: stale bread)
How to recycle vegetable peels
Cooking the peels it is a practice that has always been known, especially in the peasant tradition where, at the table, nothing is thrown away! It is possible to recycle any type of peel and kitchen waste.
With carrot peels, celery scraps and pepper peels it is possible to prepare an excellentvegetable brothor homemade granular nut. For the complete recipe I invite you to read the guide onRecycling of kitchen wastewhere I also explain how to recycle mushroom stems and waste.
The skins of the solanaceae, i.e. aubergines, peppers, tomatoes and potatoes, can be dried and toasted to give life tochipscrunchy: an excellent aperitif, beautiful to look at and tasty for the palate (to learn more: potato peel). The peel of other vegetables such as cucumber lends itself well to be transformed into condiments such as sauces, pesto and vegetable creams. As well as vegetable peels, also those of legumes can be recycled in the kitchen, to learn more I invite you to read the articles:
- Recycle the bean peels
- Recipes with pea skins
Only notesore: if you decide to cook the peels or pods, be sure to choose only untreated products. Vegetable peels can be rich in chemical residues (pesticides, herbicides and fertilizers) so the ideal would be to use vegetables grown in your own garden. Who does not have "time" to create a vegetable garden on the terrace, in the garden or on the balcony, can contact a small local dealer. Small producers do not aim for large quantities so they tend to avoid the use of artificial chemicals; if you don't have a trusted dealer, buy Bio-branded products.
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