Fried Veggie Rinds and Juice Pulp Bread Rolls

Wash all vegetables well. Peel the carrots with a vegetable peeler; cut the peels into strips. Remove the outer layer of fennel, remove the stalks and fronds, and cut the white part of this outer layer into thin strips. (If you also have leek scraps, cut one layer into thin strips.) Clean the outer layers of celery stalks (they are often discarded because they are tougher) and cut them into strips. Microwave all the vegetable “scraps”: the leeks (if used) for 2 minutes, the carrot strips for 2.5 minutes, and the celery and fennel for 4 minutes. Then place them all in a container of cold milk. This technique will even out the consistency and help form a crispy crust. Drain the vegetables, toss them with 5 tablespoons of semolina flour, and fry in plenty of peanut oil. Dry them on paper towels and serve immediately.

For the bread rolls: In an electric juicer, juice what remains of the peeled carrots, the fennel, and 2 more celery stalks. Use the juice to prepare drinks or cocktails, then collect the pulp. Mix the kamut flour with the yeast starter, 1/2 tablespoon of sugar, and 2/3 cup of water. Let this dough rise for 2 hours at 75°F: place it in the oven along with a pot of boiling water, covered with a sheet of plastic wrap pierced with holes.

Remove the leavened dough and add 3/4 cup of semolina flour, 1 tablespoon of olive oil, and 1/2 tablespoon of salt. Mix in the pulp from the juicer, crumbled with a knife, and knead everything together; shape the dough into a ball and let it rise covered in the oven for about 1 hour. Then shape the dough into smaller balls, brush them with olive oil, and sprinkle with seeds of your choice. Bake at 475°F for 10-12 minutes; then lower the heat to 325°F and bake for another 10-12 minutes.