#StopFoodWasteDay takes place today (27th April) and aims to ‘ignite change’ regarding the global issue of food waste. A third of all food produced globally goes to waste and around 8% of all greenhouse gas emissions each year are due to food waste.
Lennie Turk, development chef for Levy UK & Ireland has shared her madras pickled parsnip peelings, which can be used as a garnish or side to your main dish.
- Add the sugar and vinegar to a saucepan. Add the madras powder and coriander seeds.
- Bring to the boil.
- Place the washed parsnip peelings in a bowl or kilner jar (that has been sterilised in hot water). Pour over the pickling liquor.
- Allow to cool down and once cooled seal in a sterilised jar. Keep for up to 1 month and use within a month of opening the jar.
- To serve, drain a portion from the liquor and add as a garnish or side to your main dish.
- Chef’s Tip: Use this recipe as an accompaniment to curries or to spice up chicken wraps.
Ingredients & Quantities:
- 1g coriander seeds
- 75ml white wine vinegar
- 100g parsnip peelings
- 1g salt
- 2g medium curry powder
- 2g caster sugar