Roasting vegetable peels: crispy and nothing wasted

Making soup with carrots or parsnips? Then don’t throw the peels away. Roasted, they become a crispy garnish for your soup or a snack in their own right. You waste less and add extra flavour and texture.

How to do it

1. Wash the vegetables thoroughly before peeling, so all soil and dirt is removed.
2. Peel with a vegetable peeler and keep the peels in a bowl.
3. Season them: drizzle with olive oil and add your favourite herbs, such as rosemary, thyme or a mix of salt, pepper and paprika. Toss everything together well.
4. Spread the peels on a baking tray lined with baking paper. Lay them in a single layer so they crisp up all over.
5. Roast them in the oven until crispy and golden. Keep a close eye on them: thin peels colour quickly.

Which peels?

Carrot and parsnip work best. In my parsnip and carrot soup I use them as a topping, together with fresh mint, spring onion and finely ground peanuts.

That’s how you make the most of what you have at home: tastier food and less waste.