Zero Waste: The Carrot That Wanted to Be a Pasta by César Troisgros
Why Waste? is back. The Fine Dining Lovers series that shows you how to turn your kitchen food waste into delicious dishes, with recipes and tips by from some of the world's best chefs, makes a welcome and timely return.
Almost 50% of the vegetables produced in the world are wasted, so this episode of Why Waste? shows us what we can do with them before they end up in the garbage. This recipe is by César Troisgros, the fourth generation chef of the legendary Troisgros family.
This is an ingenious way to use carrot trimmings to make a crunchy, interesting 'pasta' salad dish with saltiness, sweetness, and umami. Elegant and earthy with citrus, and the spiciness of harissa, this is a simple way to give a second life to your carrot trimmings and elevate them to Michelin-star level.