Скачать с ютуб Plant to Plate Carrot Puree в хорошем качестве

Plant to Plate Carrot Puree

Puree of Carrot and Carrot Tops Using the entire vegetable, from root to tip, is a guiding principle at The Chef’s Garden and at the Culinary Vegetable Institute (CVI). CVI Chef Jamie Simpson is adamantly maintains a rigid, no food waste methodology in his CVI kitchen, creating culinary components from ingredients other chefs would discard. One of Chef Jamie’s preferred techniques for transforming the whole vegetable, is puree. But not the typical boil until mushy and whiz in a blender. His process preserves all of the color, flavor and nutrition, and wastes nothing.