Cooking without any waste

Food waste prevention

We used all the parts of the vegetables, we used them for other products.

With the children we focused on residue-free cooking and showed them how to use such "leftovers" and not waste food.

Buying and preparing

With the children, we first went to a local farm shop where we bought fresh organic vegetables. The children were enthusiastic about picking out carrots, parsley, celery and potatoes. The next day the children washed and peeled the vegetables in the nursery. With help, they then set about cutting the vegetables into small cubes.

What about the peelings?

The magic of no-residue cooking! We dried the cleaned vegetable peels with the children and then turned them into an organic soup flavouring, without salt! The peels contain a lot of vitamins and minerals that would be a shame to throw away. We gave the flavouring to the cook, who was very happy with it. We turned the potato skins into healthy, crispy chips that were just dusty.

Vegetable soup

Meanwhile, we melted butter in the slow cooker and sautéed the prepared vegetables in it. The slow cooking added a rich flavor and aroma to the soup. After the vegetables were cooked, we blended the soup to make a thick vegetable cream, which the children enjoyed tasting.

Conclusion

We don't waste food, we use all parts of the fruit and vegetables. We involve the children in the cooking process, so they learn new skills and discover new tastes.