February 28, 2017

spiralized vegetable cores


It turns out, the recent spiralized vegetables craze (think: raw zucchini noodles, butternut squash pasta) produces a particular kind of waste: piles of perfectly cylindrical vegetable cores.

For wastED London, we worked with Tesco to intercept the discarded cores, which our chefs alternatively pickle, blanch and roast. The dish is finished with a play on British salad cream made with aquafaba—the liquid drained from a can of chickpeas—and charred cucumber skin oil.

Photos: Spiralized vegetables; Spiralized Vegetable Cores with Aquafaba Salad Cream