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Trying to cut down on food waste? Then try saving your vegetable peelings and turning them into golden röstis. You can use carrot, parsnip or potato peelings, or a combination of all three, and mix them with crumbly mature cheddar cheese, a pinch of thyme and a little garlic, then fry till crisp. Serve topped with a fried egg for a light lunch or brunch.
Prep: 10 mins | Cook: 20 mins
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