PEEL-CHOS

PEEL-CHOS

PEEL-CHOS

PEEL-CHOS

PEEL-CHOS

I still have visions of mounds of potato skinspiled on top of the daily newspaper afterwatching my dad peel a whole bag of potatoesto make fries for our large family. Afterwards,he rolled up the newspaper full of skins andthrew them in the garbage!
Prep Time 15 mins
Cook Time 25 mins
Course PEEL-CHOS
Servings 4

Equipment

  • 1 VARDAGEN Frying pan
  • 1 FASCINERA Chopping board
  • 1 KORKEN Jar

Ingredients
  

KALE & GREEN ONIONSTEM PESTO

  • ½ cup (60 g) toasted pine nuts, walnuts,or sunflower seeds
  • ½ cups (240 g) stems from 1 large bunch ofkale, roughly chopped into 1-inch (2½ cm) pieces
  • 4 green onions, white stems included
  • 2 cloves garlic
  • ¼ cup (60 g) parmesan cheese, grated
  • 1 cup (250 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 pinch salt
  • 1 pinch black pepper

BAKED POTATOES& SQUASH SKINS

  • Peels from 6 red potatoes, yellow potatoes, orrusset potatoes scrub potato and skins wellbefore peeling)
  • Peels from 1 acorn squash, honeynut squash,or delicata squash (scrub and wash squashskins before peeling)
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) maple syrup
  • 1 tbsp (5 g) garlic powder
  • 2 tbsp (12 g) sea salt
  • Pinch black pepper
  • 1 cup (238 g) cheddar cheese or MontereyJack, or a combo of each, shredded
  • cups (375 ml) kale & green onion stempesto (recipe above)
  • garnish toasted squash seeds (optional)
  • garnish sour cream (optional)

Instructions
 

KALE & GREEN ONIONSTEM PESTO

  • In a blender or food processor, pulse thetoasted nuts until they look like breadcrumbs. Add the kale and green onionstems, garlic, Parmesan, olive oil, and lemonjuice. Pulse until a smooth paste forms.
  • Transfer to a storage container.Add salt and black pepper, and mix well.Store for up to a week in the fridge.

BAKED POTATOES& SQUASH SKINS

  • Preheat the oven to 425°F (220°C).
  • Place the potato peels and squash peelson a baking sheet.
  • Mix olive oil, maple syrup, garlic powder,sea salt, and black pepper together ina small bowl. Pour this olive oil mixtureover the vegetable peels and toss by handto coat evenly. Ensure that the peels arespread evenly on the baking sheet.
  • Bake for 15 to 20 minutes, watchingcarefully so they don’t burn.
  • Remove from the oven and add theshredded cheese. Return to the oven for5 minutes until cheese is melted.
  • Remove from the oven and drop spoonfulsof kale & green onion stem pesto on top.
  • Serve immediately. Garnish with toastedsquash seeds and/or sour cream.
Keyword PEEL-CHOS
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