Today, I’m bringing you into my kitchen to prepare a dish made with vegetable scraps: Zero Waste Casserole with Fennel, Radicchio, and Cauliflower Scraps.
If there’s one thing that’s always been with me, it’s the idea that nothing is ever wasted in the kitchen, because every scrap can become an opportunity, every leftover piece can be transformed into something new.
A few days ago, I was preparing various recipes and found myself with a bowl full of scraps that seemed destined for the trash. Initially, I stored them in the fridge, and the next day a simple but clever idea was born, one that smells like home and good habits.
With a plant-based béchamel sauce made “the way I make it”, a handful of cheeses that are never missing, and a magic touch from the oven, those little leftovers transform into a creamy, golden dish packed with flavor.
I hope with this recipe you too can look at scraps, especially those from organic farming, with different eyes.
Let me know if you try it by writing in the comments.
Anna – lappetitovienmangiando
If you like not to waste but to recycle, then don’t miss the upcoming recipes:
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs scraps (radicchio, fennel, cauliflower)
- 5.3 oz Taleggio cheese
- 5.3 oz grated Parmesan cheese
- 1.7 cups vegetable broth
- 2 tbsp flour
- 3 tbsp extra virgin olive oil
- to taste walnuts
- to taste salt and pepper
Tools
- 1 Baking dish
- 1 Small pot
- 1 Cutting board
- 1 Knife
- 2 Bowls
Preparation
First, I prepare the plant-based béchamel sauce my way without roux. After pouring water into a small pot, I add celery, carrot, onion, a pinch of salt, and let it boil. Alternatively, I add a tablespoon of my Vegetable Broth to the water and let it dissolve. Once the broth has cooled down, I add the flour, 1 tablespoon of EVO oil, mix well with a hand whisk, and put it on the stove over medium-low heat. I let it cook (stirring continuously) until I get the right consistency, typical of classic béchamel.
I cut the vegetable scraps into large pieces, place them in a large bowl with water to soften any dirt residue, then rinse under running water. I dry them well and transfer them to another large bowl.
I season with the remaining extra virgin olive oil, salt, pepper, and arrange the vegetables in the baking dish.
Finally, I add the béchamel sauce, part of the grated Parmesan, and mix well. Then I distribute the Taleggio pieces on the surface, the remaining Parmesan, and as many walnuts as I like. I bake in a preheated oven at 374°F and let it cook for about 35/40 minutes, or until everything is well golden.
I serve my Zero Waste Casserole with Fennel, Radicchio, and Cauliflower Scraps immediately, while it’s still gooey. Even at room temperature, it’s not bad.
Tips, Variations, and Storage
The zero waste casserole can be stored in the refrigerator for at least two days or in the freezer for a longer time.
If you don’t like Taleggio, you can always replace it with Fontina or Caciocavallo.
Clever trick: if the scraps are very tough, you can sauté them in a pan for 5 minutes before adding them to the baking dish.
FAQ (Frequently Asked Questions)
Can I use scraps from other vegetables?
Of course, you can use scraps from any vegetable following the same procedure.
Does the béchamel have to be plant-based?
No, but with vegetable broth, it’s certainly lighter.
Can I make it without cheese?
Yes, you can replace them with plant-based cheeses or a chickpea purée.
Can it be prepared in advance?
Absolutely yes: assemble and bake at the last minute.
