Salt is an interactant. It's hard as stone, but water soluble. It can melt ice on slippery winter roads and speed up the ice making process in summer. It makes aromas tough and fermented. And it can spice up your root vegetable bowls from the compost bin to the dining table as a finishing touch.
Yes, clean (preferably organic) root vegetable peels are completely edible. The shaved beet, carrot, celeriac, radish, ginger, parsley root, parsnip, radish, rutabaga, coneflower, salsify and turnip are dried in a moderate oven – even if you roast and grind the vegetables they once contained before serving them Put in a glass with some sea salt, you give a houseman a simple way to layer taste into all sorts of dishes.
A pinch of carrot-ginger-peeling-salt gives Caring-Ginger-Zingersuppe more zing. The combination of dried and powdered celery root with celery seeds and salt enhances the underlying aromas of celery puree. Give each potato pancake a pinch of parsnip peel salt shortly after it comes out of the hot oil, helping the paler cousin of the carrot to hold its own in sweet potato parsnip latkes with feta and leek. And since French farmers probably did not even waste a bite to eat, you could also use the beetroot peels, which are tapped for the French farmer's beets, to make a living salt. These salts epitomize ancient frugal food with a modern look at reducing food waste.
The process of preparing flavored salts from root vegetable peel is simple. Scrub the root vegetables really well with cold water. Use a vegetable peeler to remove the skins with as little as possible of the meat. Spread the thin bowls in a single layer on a baking tray and roast on the top shelf in a moderate oven (about 325-50 ° F) until they dry out, curl up at their edges, but at the point where they burn touch the pan (about 15 to 20 minutes).
Remove the trays from the oven and allow to cool completely before filling in a spice mill to pulverize them. In general, a cup of dried peel will process up to a few tablespoons of flavored dust. Once the skins are finely ground, add 1 teaspoon of flaked sea salt to the mill and pulse into the peel until it has the same consistency. Each heaping tablespoon of this resulting mixture tastes 1/2 cup of extra sea salt.
by Marian Bull
by Catherine Lamb
Once you have flavored salt in this way, you should leave it resting for a few hours before use to get the best results. However, once aromatized, these salts can sit in an airtight container for months in the closet so you can sprinkle over your dishes as you like.
SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY
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