No waste cooking: fennel and leek scraps gratin recipe
Food waste is an enormous problem in Australia: according to government figures, more than 5m tonnes of food ends up in landfill each year, costing the economy $20bn. Although much of that comes from food businesses, half comes from consumers, wasting money and resources. So we should all be doing better.
Our new series, extracted from a new book from author and food stylist Amelia Wasiliev, takes a look at how to minimise food waste, save money and protect the environment, starting with this fennel and leek scraps gratin.
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Fennel and leek scraps gratin
Prep 5 mins
Cook 30 mins
Serves 2 as a side
350g leek and fennel scraps (outer layers of leek and fennel fronds, stem or outer leaves)
butter, for greasing
sea salt and black pepper
100ml double cream
20g parmigiano reggiano, grated
20g mature cheddar cheese, grated
No Waste Kitchen Photograph: Hachette Australia
Preheat the oven to 200C.
Combine the scraps and steam for 5 minutes to soften. Grease a rectangular ramekin (roughly 20 x 10cm) with butter and pour the steamed scraps into the dish. Spread to flatten and season well.
Pour the cream over the scraps and top with the cheeses.
Bake, covered with foil, for 15 minutes, then uncover and continue to cook for another 10 minutes, or until the cheese has melted and browned.
This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($19.99, Hachette Australia) by Amelia Wasiliev. Next week, never-ending yoghurt