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What to do with the Pulp?
It seems a shame to simply discard the pulp after juicing, as it contains all the fibrous material and
still contains some nutrients. Add it to bread, cakes, muffins, soups or stews. Sneak it into pasta
sauces for children who are fussy eaters; they will never know it’s there!
Carrot Cake Pancakes
These are great for a breakfast treat; you would never know they had carrot in them.
Makes 15 pancakes
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160g plain flour
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100g sugar
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2 tsp baking powder
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1 tsp ground cinnamon
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1/2 tsp mixed spice
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1/4 tsp salt
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125g carrot pulp
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180ml buttermilk
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1 tsp vanilla extract
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2 large eggs, beaten
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Butter for frying
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Greek Yogurt or syrup to serve
1. In a mixing bowl add the flour, sugar, baking powder, cinnamon, mixed spice and salt and stir well
to combine and break up any small clumps of sugar. Add the carrot pulp and stir well to combine.
2. Mix the buttermilk, vanilla and eggs together and add to the dry ingredients stir thoroughly
to mix.
3. Heat a large frying pan over a moderate heat and add a small amount of butter until it sizzles,
add a tablespoon of batter for each pancake. Turn the pancakes over when small air bubbles
appear on the surface. Cook until they are golden brown and springy on both sides, serve with
Greek yogurt and syrup.
Spaghetti Bolognaise
Serves 4
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1 tbsp. oil
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500g lean beef mince
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2 rashers of smoked bacon, chopped
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1 onion, chopped
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2 cloves of garlic, crushed
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250g vegetable pulp (tomato, celery, carrot,
courgette)
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2 tbsp. tomato puree
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1 tsp. oregano
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Small glass of red wine
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1 tin chopped tomatoes
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150ml beef stock
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Salt and freshly ground black pepper
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Serve with spaghetti and parmesan cheese
1. Heat the oil over a high heat in a large frying pan and add the bacon and cook until it goes a little
crispy. Add the beef mince and season the meat with salt and pepper, and cook until brown.
Remove the minced beef from the pan and set aside for a minute.
2. Reduce the heat slightly and add the onion and garlic to the pan and gently fry until the onion
has softened slightly. Add the vegetable pulp, tomato puree, oregano and red wine and cook
for 2 minutes. Add the mince back to the pan along with the chopped tomatoes and beef stock
and mix well, reduce the heat down and simmer for 45 minutes or until the meat is tender and
the liquid has reduced. Taste and adjust the seasoning if required.
3. Serve with hot spaghetti and shavings of parmesan cheese.
