Two chefs from Electrolux Professional’s Chef Academy recently presented a one-ingredient menu to highlight the issue of food waste in the hospitality industry and bring their seasonal, sustainable smarter cooking concept to the fore.
Professional kitchens are responsible for a significant part of the food waste generated worldwide. Experts agree that something needs to change to ensure enough provisions remain to feed the project world population of nine billion by 2050. Electrolux Professional is also being proactive in the need to act now and make a difference for the better.
- 600g carrot pulp
- 375g bechamel
- 25g grated Parmesan cheese
- 460g eggs
- 10g salt
- 4 pcs of anise (in the soy sauce)
- 1 shallot (brown in the olive oil and mixed with carrots)
- 25g soy sauce
Cook the carrots in the air-o-steam Touchline, steam cycle, 130°C for 40 minutes.
Whip carrots with the brown shallot in the K55 cutter, add bechamel, eggs and finally salt and soy sauce.
Pour the mixture in 100 ml disposable baking molds and cook in the air-o-steam Touchline, steam cycle, 100°C for 10 minutes.
Serve the flans with bulgur salad and carrots.