Methods for Turn Leftover Produce into a Chilled Garnish – Recipe

Although many social media culinary fads emphasize appearance instead of function, the popular iced tomato method provides genuine kitchen benefits and also addressing a common food waste challenge. Admittedly, this approach is established, but its versatility makes it worthwhile.

Iced Produce “Granita” with Burrata

Your freezer is among the best methods to cut down on food waste. Whenever unsure, ice your produce! This simple yet versatile recipe repurposes odds and ends and overripe produce through freezing and upcycling them into a special first course.

Cream-filled mozzarella works wonderfully with the delicate texture of granita. It is made by stretching fresh cheese as a container filled with stracciatella, producing among the most delicious cheeses known.

One type of veggie is enough in this recipe, but feel free blend various ingredients if you prefer. You could try a bright combination – for example cucumber ends, beef tomato, and pepper to make a island-inspired look. Wonderful matches consist of beetroot with balsamic and dill weed, carrots with orange juice and fennel bulb, or figs with balsamic glaze and black pepper.

This recipe is designed single portions, so allow an entire cheese per guest.

Yields 1

One piece of produce
1 burrata
Sea salt

Additional add-ins (all to taste):
Liquid fat: extra-virgin olive oil
Flavorings: thyme, chilli flakes
Acid: balsamic vinegar, and zest if available

Take your preferred fruit or vegetable and freeze it for no less than six hours, or overnight.

Just before eating, put the burrata on a platter and scrape the chilled ingredient above it. Sprinkle generously with flaky salt, pour over using dressing. Add spices and a hint of acidity, then eat at once – the shavings thaw rapidly.