What to do with Pulp from Juicing? | Just PRESS potatoes and add Pulp filling.

Описание: Instead of discarding the nutrient-dense pulp from your green juicing, you can repurpose it into a sophisticated and flavorful filling. This video demonstrates a professional method for preparing roasted, pressed potatoes topped with a rich tomato and vegetable pulp reduction.

Overview of the Process: This recipe focuses on texture and resourcefulness. By combining the fiber-rich remnants of your juice with aromatics and organic tomato sauce, you create a complex filling that complements the crisp, Parmesan-coated exterior of the roasted potatoes.

Ingredients:
Base: Potatoes, Olive Oil, and Sea Salt.
Coating: Melted Butter and Grated Parmesan Cheese.
Filling: Sautéed Garlic, Onion, and Tomato combined with Reserved Green Juice Pulp, Smoked Paprika, and Organic Tomato Sauce.
Finishing: Fresh Tomatoes and Microgreens.

This approach offers a practical solution for those seeking to minimize food waste while maintaining high culinary standards.


00:00 Introduction and Potato Preparation
01:05 Initial Roasting (40 Minutes at 180°C)
01:30 Preparing the Parmesan and Butter Glaze
02:25 Pressing and Coating the Potatoes
03:25 Incorporating Repurposed Juice Pulp into the Sauce
05:50 Adding Mozzarella and Final Gratin
06:45 Serving and Presentation

#SustainableCooking #ResourcefulRecipes #PotatoRecipe #ZeroWasteKitchen #HealthyEating