The author shares how to use carrot pulp in bread and dessert recipes.
Carrot juice — as you know — is a very healthful and tasty drink. If you've ever made this beverage yourself, however, you've probably been amazed at how much pulp is left over after putting a few carrots through the juicer. The question is, what can you do with all those solids?
Until last year, the carrot pulp from my kitchen went straight to the compost heap (along with other kitchen scraps). But then I started thinking what a shame it was to have to waste all that food. After all, it was still orange . . . which meant it was almost certainly still loaded with carotene (a vitamin A precursor) and other nutrients. "Wouldn't it be great," I mused, "if there were some way to put all that nutrition back into the family diet?"
Without further ado, I started to research some old recipes that seemed suited to my purpose . . . and — after many hours in the kitchen (which is not my normal domain) and many failures — I finally came up with recipes for three surprisingly good carrot-pulp creations: a marmalade, a cake-like bread, and cookies. (See the recipes at the top of this article.)
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