Stay with us on this one…

You like crisps right? You even like the posh veggie crisps (especially the beetroot ones)? And you like cheese?

WELL do we have a fabulous food waste recipe for you. All using carrot peelings! Yes indeed, those scraps that you have left over after prepping carrots for your roast. Or maybe you have a couple of carrots hiding at the back of the fridge, either way, this recipe is a super fun and tasty way to rustle up a treat with stuff you might otherwise throw away. 

The cheese rind sauce is also a bit of a revelation - made using those scraps of cheese we all end up with, that odd end of cheddar, that knob of parmesan. It’s super easy and delicious.

Give it a go and let us know how else you are going #OneStepGreener.

Serves 4

Ingredients

250g carrots (or leftover carrot peelings)
100g plain flour
5g smoked paprika
5g smoked garlic granules
5g sea salt
5g black pepper
5g ground cumin
Vegetable oil for deep frying

For the cheese sauce
20g butter (plus a knob)
20g plain flour
300ml whole milk
200g soft cheese rinds
1tsp Dijon mustard

Instructions

First make the sauce:

Dice the cheese rinds and add to a pan with a knob of butter. Over a low heat cook until the cheese begins to caramelise and catch on the bottom of the pan. Remove and set aside whilst you make the sauce.

In the same pan melt the butter and whisk in the flour, cook out on a low heat for 5 mins, stirring all the time. Add the milk, constantly stirring followed by the cheese rinds, mustard and cook until the sauce is lovely and glossy with a few chewy bits of caramelised rind.

In a large bowl mix together the flour, smoked paprika, smoked garlic granules, smoked sea salt and the black pepper. Peel the carrots into ribbons and add them straight into this seasoned flour, toss well so they are thoroughly coated. 

Deep fry the ribbons at 180 degrees until golden and crisp, around 1 - 2 minutes, drain well and add to a large serving bowl, drizzle generously with the cheese sauce and get everyone to dig in!

Did you make this recipe?

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