To prepare my Zero Waste Vegetable Puree, I used all the vegetable scraps I had saved up in the fridge and freezer, coming from previous cleanings. Once I had the necessary quantity for 4 people, I easily made my recipe, economically and with great satisfaction. In this preparation, even the croutons and Parmesan crusts are zero waste. The times, thanks to the use of the pressure cooker, are very short.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- All the green part of 1 leek
- peel of 2.2 lbs of carrots
- scraps of 2/3 fennel bulbs
- scraps of 2 cauliflower or Romanesco broccoli…
- scraps of 2.2 lbs of zucchini
- Leaves of 1 celery stalk
- 4 tablespoons Tomato sauce
- as needed Parmesan crusts
- as needed Extra virgin olive oil
- as needed salt and pepper
- 8 slices Stale bread
- 2 1/2 cups Water
Preparation
First of all, organize your workspace with all the ingredients, already measured, so that everything is within reach.
Wash all the vegetables thoroughly, cut them into large chunks, and put them in a pressure cooker.
If all the scraps are frozen, you can add them directly without waiting for them to defrost.
Add the tomato sauce, the whole or chopped Parmesan crusts, and season with salt and pepper.
Pour in the required water, close the pressure cooker, and put it on a burner over high heat.
As soon as you hear the whistle, lower the heat, and cook for 10 minutes.
At the end of cooking, turn off the heat, but let it rest for 5 minutes before opening, so the food can cool gradually.
Before opening, lift the valve to release all the steam inside to avoid burning yourself.
Take an immersion blender to use directly in the pot and blend all the cooked vegetables into a thick cream.
Portion directly into the plates, drizzle with a little raw oil, and add the slices of stale bread, whole or in pieces.
Serve your Zero Waste Vegetable Puree very hot.
Notes
Tip: after blending all the vegetables, if the puree is too thick, add more hot water to dilute it.
If you like purees, don’t miss the next recipe: https://blog.giallozafferano.it/lappetitovienmangiando/passato-fresco-di-fagioli-e-gamberi/
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