Autumn Organic Insights Magazine 2021

30 / Organic Insights / Autumn 2021

No waste carrot recipes. In a country where over 7 million tonnes of food goes to waste

FERMENTED CARROT STICKS • 1 medium bunch of carrots - tops removed, peeled and those two elements set aside • 1-2 inch piece of fresh ginger - sliced finely • 1/4 tsp chilli flakes (optional) • 1/4 tsp coriander seeds • 1 small clove of fresh garlic - peeled • Filtered water • Sea salt - the equivalent of 2% of all your ingredients (see note)

each year, anything we can do to reduce that horrendous statistic is something to smile about! I truly believe that we need to rethink the language we use about food. When I present zero waste recipes, I often receive comments that refer to "scraps". That's such a misconception and something we need to work on. These are not scraps, they are food sources, and they are ingredients, each with their own specific flavour, texture and capacity to nourish. Today, we are using carrots; every bit of them, the tops, the peel, and the body. The fermented carrot sticks will last in the fridge for months and remain crisp and full of extraordinary flavour. The carroty vegetables and the peel crisps are brilliant on their own or as a side. I hope you enjoy them as much as I enjoy bringing them to you! tips used for the chimichurri is great with meat, poultry or

Method Slice your carrots into whatever shape you prefer. I like vertical sticks, as they are easy to grab from the jar as a snack whenever you want them. The most important factor is to cut them into similar size shapes, you want everything to ferment at the same rate. You will need a 1 to 1.5 litre sterilised glass jar with a tight- fitting lid, place carrots inside - a relatively tight fit is good. Add all other ingredients, including your salt and water, leave 1 inch headroom from the top of your jar and, if needed, use a washed

cabbage leaf or a weight as a follower, seal with fitted lid.

Further information Mandy Hall

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