Eating well without spending too much… It’s a passion for Aurélie Thérond who has already written three books on the subject, notably this one with this title that I adore: “L’épluchure, la fane et le trognon”.
And when we talk to him about leftovers be careful, not to be confused with waste, leftovers can be cooked, eaten and even if we are facing the high cost of living at the moment and the end of the month is sometimes difficult, everything not everyone has the reflex to cook everything in a fruit or a vegetable… this is where it is interesting to test, savor and sometimes start over…
All the peelings, all that remains of a fruit or vegetable cannot be cooked
Maybe not 100% but still there are surprises, for example if you take a potato, and you want to make a mash, don’t throw away the peelings, it can make you an aperitif…
So that’s it for the potato, but I wanted to dig a bit anyway… what do we do with the peelings of carrots, zucchini or cucumbers for example? Listen to the chronicle podcast to find out more!
Do you know a way to save money, or earn more money? Contact Valère Corréard.