Juiced vegetable residue


khol rabi with carrot/apple/kiwi
After pressing fruit, vegetable and herb to make a good juice, the pressed residue is not to be wasted.
It could simply be added to plain cooked vegetable, lentil, rice etc to improve colour and taste.
swede with carrot/apple/celery.

2 comments:

  1. Anonymous16 April 2013 at 18:38

    一物多用, 一舉數得 ???
    [to improve colour and taste...]
    To improve colour ? Maybe.....
    To improve the taste ??? not sure . After all , is there any taste remained after pressing ?

    ReplyDelete
  2. 鄭立勳17 April 2013 at 08:57

    yes, there is ..... unfortunately the machine is not 100% effective! The residue is still moist, and can taste the individual components.

    ReplyDelete

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