Why Waste? Season Two: The Carrot That Wanted to Be a Pasta by César Troisgros
Turn carrot trimmings into a deliciously crunchy 'pasta' salad and reduce food waste with this recipe from Michelin chef César Troisgros. Taken from Why Waste? season two.
Ingredients
- Carrots
- Garlic cloves
- Harissa
- Sage
- Lemon
- Olive oil
- Clarified butter
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