When incorporating vegetables in the preparations, there are some of their parts that we normally discard. However, this is just a matter of habit! Many of them can be fully used in different recipes, and all of them will retain the properties of the vegetable, and will be equally delicious!
In this note you will learn some ideas to prepare with the parts of the vegetables that are normally discarded, so as not to throw them away, save money, and make another meal!
Chard and mushroom cake
When we use green leafy vegetables in meals, we usually only include their leaves. This happens, for example, with chard, since their stalks are often thrown in the trash without knowing that they can help fight infections, anemia, cramps or constipation, among other conditions. In addition, they are beneficial for eye health, the condition of hair and skin, and to help heal small wounds.
If you don’t know what to do with the leaves, in this recipe for Leaves and mushroom tart you can incorporate them into a delicious preparation that will make you never hesitate to throw them away again.
Ingredients:
– Swiss chard stalks
– Mushrooms
– Port health cheese
– 2 sheets of puff pastry for cake
– I beaten egg
Preparation:
1. Cook the leaves with plenty of water and a little salt. Let them cool and drain well.
2. On the other hand, wash the mushrooms well and cut them into thin slices. Sauté them in a pan with a little olive oil.
3. Mix the mushrooms with the cut stalks and season with salt and pepper to taste.
4. Lubricate a tart pan with a few drops of oil and spread one of the puff pastry sheets on it. Add the preparation on it.
5. Cut the cheese into pieces, and place it on top, before covering your cake with the second sheet of puff pastry.
6. Brush with beaten egg on top and cook for 30 minutes in the oven until the puff pastry is golden.
Croquettes with beetroot leaves
When you choose to start dedicating yourself to your own organic garden, you will see that there are many vegetables that you normally buy in the market have leaves, naturally. Although this may seem like a no-brainer to some, many may have gotten used to seeing vegetables cut up and ready to cook.
However, the leaves that are cut from some vegetables are edible and can solve a light meal if you don’t know what to prepare. In this recipe you will learn how to make croquettes, with beetroot leaves! Not only will they be delicious, but their intense color will also surprise you.
Always try, as far as possible, that they are organic vegetables, since being a part of the plant that is not commonly consumed, they could contain pesticides.
Ingredients:
– Beet greens
– 1 egg
– 1 tablespoon grated cheese
– 1 teaspoon of baking powder
– 1 tablespoon cornstarch or cornstarch
– Salt and pepper to taste
– Bread crumbs
– grated cheese (optional)
Preparation:
1. Wash the beet greens and boil them in water. Then, place them in a colander and let them drain. Wrap the leaves in a clean cloth and squeeze well to remove all moisture.
2. When they are dry, crush the leaves and place them in a container with egg, salt and pepper. Mix well and add a tablespoon of grated cheese, one of baking powder and another of corn starch. In this step you can also incorporate grated cheese, if you want.
3. Place a little preparation and form small balls with your hands. Pass them through breadcrumbs.
4. Cook in oil or in the oven until crisp and golden.
5. Serve with rice or salad.
Salad with carrot leaves and nuts
Carrots are one of the vegetables and herbs you can have forever, since you can harvest them quickly and even regrow them in water.
In addition, carrot leaves contain 6 times more vitamin C than the root, potassium, calcium, iron and fiber. Also, they provide chlorophyll, which has purifying properties for the blood.
In this recipe you will learn how to make a salad with carrot leaves, peanuts and dried tomatoes; delicious, healthy and cheap.
Ingredients:
– 1 bunch of carrot leaves
– 4 dried tomatoes
-1 clove garlic
-1 handful of peanuts or almonds
– Sesame seeds
– Balsamic vinegar
– Salt, pepper and olive oil
Preparation:
1. Hydrate the tomatoes in water with a little balsamic vinegar.
2. Remove the thick stems from the carrot leaves and keep only the small leaves.
3. Blanch the carrot leaves for 5 minutes in boiling water. Strain well.
4. Sauté the garlic with a little olive oil, add the leaves, peanuts or split almonds, sesame seeds, coarsely chopped tomatoes and a little vinegar. Cook for 2 minutes and serve.