Breville 800BLXL Fiber favorites, Vegetable and Bacon Soup, CARROT, Apple and Celery Strudels

fiber favorites

Rather than waste the fiber from the fruit and vegetables that have been juiced, the following recipes have been developed using the leftover pulp.

VEGETABLE AND BACON SOUP

Serves 4

Ingredients

1 tablespoon (15g) 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 (125ml) sour cream

method

1.Melt butter in a large saucepan, cook onion over a medium heat for 2-3 minutes or until golden. Add ham bone to pan, stir in beet pulp, potato pulp, carrot pulp, tomato pulp, cabbage pulp, reserved juices and water, bacon and lemon juice. Bring to the boil, reduce heat and simmer for 30-40 minutes.

2.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

Ingredients

1oz (30g) butter

1 small onion, finely chopped

4½ cups carrot, apple and celery pulp, strained (see Recipe-Fresh Starts)

8oz (250g) cottage cheese

2 tablespoons chopped fresh mint

1 egg, beaten

12 sheets filo pastry

2oz (60g) butter, melted extra

1 cup grated fresh Parmesan cheese

method

1.Melt butter in a saucepan, add onion, cook for 2-3 minutes, or until soft, seasoning to taste. Combine onion, carrot, apple and celery pulp, cottage cheese, mint and egg in a bowl. Mix well.

2.Cut filo sheets in half, place 3 sheets on counter, 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.

3.Place tablespoons of carrot 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 cookie sheet and bake at 400°F (200°C) for 20-25 minutes or until golden.

38