Do you have vegetables in your pantry that are going bad? Don't throw them away!
With this anti-waste recipe, you can transform potatoes, carrots and courgettes into a golden and tasty vegetable flatbread, perfect for lunch, dinner or a snack.
Easy, quick and tasty, it's the best way to give new life to ingredients that would otherwise go to waste.
Ingredients (for about 4 people)
• 375 g grated vegetables (potatoes, carrots, courgettes)
• 200 g flour
• 325 ml water
• 1 level teaspoon salt
• 50 ml extra virgin olive oil
• Spices to taste: parsley, chilli flakes, bay leaves, rosemary
Method
Grate the vegetables or cut them into rounds. Drain them in a colander to remove excess water.
In a bowl, prepare the batter by mixing water, flour, salt and oil until smooth. Add the squeezed vegetables and mix well.
Line a baking tray with baking paper and a drizzle of oil, then pour in the mixture and level it with a spatula. Sprinkle the surface with another drizzle of oil and your chosen spices.
Bake in a preheated oven at 200°C for 30–35 minutes, until golden brown.
Remove from the oven and allow to cool slightly before cutting into slices.
Vegetable flatbread is the perfect example of anti-waste cooking: simple, versatile and tasty. Each slice allows you to enjoy vegetables that were about to go bad, transforming them into a dish that everyone will love.
Try it with other leftover vegetables and create your own 'empty the fridge' version!
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