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FIBER FAVORITES
Rather than waste the pulp from the fruit
and vegetables that have been juiced, the
following recipes have been developed
using the left over pulp.
VEGETABLE AND BACON SOUP
Makes 4 servings
INGREDIENTS
¼ cup butter
1 onion, finely chopped
1 ham bone
12oz (350g) beet pulp, strained and juice
reserved
2oz (60g) potato pulp, strained and juice
reserved
2oz (60g) carrot pulp, strained and juice
reserved
4oz (120g) tomato pulp, strained and juice
reserved
2oz (60g) cabbage pulp, strained and juice
reserved
Reserved juices and enough water to
make up 2.1 quart (2 liters)
4 bacon lardon, chopped
1 tablespoon lemon juice
½ cup sour cream
METHOD
1. Melt butter in a large saucepan, cook
onion over a medium heat for 2-3
minutes or until golden. Add ham bone
to pan, stir in beet pulp, potato pulp,
carrot pulp, tomato pulp, cabbage pulp,
reserved juices and water, bacon and
lemon juice.
2. Bring to a boil, reduce heat and simmer
for 30-40 minutes.
3. Remove ham bone, discard bone, finely
chop meat and return to the pan.
Serve topped with sour cream.
CARROT, APPLE AND
CELERY STRUDELS
Makes 8 servings
INGREDIENTS
2 tablespoons (30g) butter
1 small onion, finely chopped
4½ cups carrot, apple and celery pulp, strained
8oz (250g) cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
4 tablespoons (60g) butter, melted
1 cup grated fresh Parmesan cheese
METHOD
1. Melt butter in a saucepan, add onion,
cook for 2-3 minutes, or until soft,
seasoning to taste.
2. Combine onion, carrot, apple and celery
pulp, cottage cheese, mint and egg in a
bowl. Mix well.
3. Cut filo sheets in half, place 3 sheets
on bench, cover remaining pastry with
greaseproof paper, then a damp cloth
to prevent drying. Brush 1 sheet of
pastry with extra butter, sprinkle with
Parmesan cheese, top with another sheet
of pastry, brush with butter, sprinkle with
more cheese. Repeat with last sheet of
pastry.
4. Place tablespoons of carrot pulp mixture
on one end of pastry, fold in sides and
roll up like a swiss roll. Repeat with
remaining pastry and pulp mixture.
Place on a greased oven tray and bake at
400°F for 20-25 minutes or until golden.