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Rather than waste the pulp from the fruit and vegetables that have been juiced, the following recipes have been developed using the left over pulp.
Vegetable and bacon soup
Makes 4 servings
Ingredients
¼ cup butter
1 onion, finely chopped
1 ham bone
12oz (350g) beet pulp, strained and juice reserved
2oz (60g) potato pulp, strained and juice reserved
2oz (60g) carrot pulp, strained and juice reserved
4oz (120g) tomato pulp, strained and juice reserved
2oz (60g) cabbage pulp, strained and juice reserved
Reserved juices and enough water to make up 2.1 quart (2 liters)
4 bacon lardon, chopped
1 tablespoon lemon juice ½ cup sour cream
method
1.Melt butter in a large saucepan, cook onion over a medium heat for
2.Bring to a boil, reduce heat and simmer for
3.Remove ham bone, discard bone, finely chop meat and return to the pan.
Serve topped with sour cream.
Carrot, apple and celery strudels
Makes 8 servings
Ingredients
2 tablespoons 30g butter
1 small onion, finely chopped
4½ cups carrot, apple and celery pulp, strained 8oz (250g) cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
4 tablespoons (60g) butter, melted
1 cup grated fresh Parmesan cheese
method
1.Melt butter in a saucepan, add onion, cook for
2.Combine onion, carrot, apple and celery pulp, cottage cheese, mint and egg in a bowl. Mix well.
3.Cut filo sheets in half, place 3 sheets on bench, cover remaining pastry with greaseproof paper, then a damp cloth to prevent drying. Brush 1 sheet of pastry with extra butter, sprinkle with Parmesan cheese, top with another sheet of pastry, brush with butter, sprinkle with more cheese. Repeat with last sheet of pastry.
4.Place tablespoons of carrot pulp mixture on one end of pastry, fold in sides and roll up like a swiss roll. Repeat with remaining pastry and pulp mixture. Place on a greased oven tray and bake at 400°F (200°C) for
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