Pairs well with Veggie Salt from Root Vegetable Peels

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Veggie Salt from Root Vegetable Peels

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A sustainable and flavorful way to use root vegetable peels by turning them into homemade veggie salt.

00:20:00 total

Serves 10

easy

Sauce / Dressing / Flavoured Butter

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Ingredients

  1. root vegetable peels - watch the video to see (beets, parsnips, and carrots recommended)
  2. salt - watch the video to see (combine with veggie powder to taste)

Instructions

  1. Prepare and Bake Peels: Spread root vegetable peels on their own tray and bake in a preheated oven at 325°F (163°C) until the skins are dried and brown but not burnt at the edges, about 20 minutes.
  2. Grind Peels: Grind the baked peels into a uniform dusty powder using a spice grinder or a mortar and pestle.
  3. Dehydrate Any Moist Bits: If some bits aren't fully dehydrated, pick them out and toss them back in the oven before grinding again.
  4. Combine with Salt: Combine the veggie powder with salt to taste.
  5. Taste Test: Sprinkle over Persian cucumbers and olive oil to taste. The beet salt is earthy, the parsnip salt has a spicy bite, and the carrot salt has a gorgeous sweetness.

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