When we talk about cooking the peels, we are not just talking about the skins that we cut around a fruit or vegetable before eating it. The peelings concern in fact everything that we do not eat:seeds, pods, tops, stems, etc. Looking for a good reason to eat your peels? The skins of fruits and vegetables are where vitamins and fiber are concentrated. By throwing away the peels, we therefore deprive ourselves of an important nutritional richness! For the same reason, to be able to use peelings in the kitchen, it is imperative to choose organic fruits and vegetables:no question of putting pesticides on the menu. By cooking peelings, you are also doing something for the planet, by reducing your waste.
Cooking peels takes time and often a lot of preparation. It's time to rediscover the pleasure of cooking with family or friends! Before you start cooking, remember to wash and carefully brush the fruits and vegetables that you are going to peel. And, once the moment of presentation has arrived, take care of the presentation:do not neglect the peelings on the plate!
One of the easiest recipes for using peels is to make chips. Tomato and potato skins, for example, are very crispy as an appetizer when fried or baked. You can also use the tops, stems and peels to flavor your broths and to prepare soups at a lower cost. Finally, know that melon peels are delicious in jam and that you can prepare a delicious liqueur with apricot kernels.
