À vos frigos - Whole vegetables and pancetta

Supported by Fonds Éco IGA and in collaboration with La Tablée des Chefs and Jour de la Terre, À vos frigos workshops are currently touring Quebec and New Brunswick in an effort to help citizens reduce household food waste. To register or learn more about it, click on this link: http://www.jourdelaterre.org/avosfrigos

À vos frigos video capsules offer tips, tricks, and no-waste recipes so you'll never have to waste another thing.


  • 3 carrots with tops 
  • 1 bunch Swiss chard
  • 250 g pancetta, salted pork breast, lard, or ham
  • 1 onion or shallot
  • 1 sweet pepper or eggplant
  • 2 cloves garlic
  • Potato peelings
  • Grated cheese
  • 250 mL (1 cup) milk
  • 250 mL (1 cup) cream


1. Preheat oven to 180°C (350°F).

2. Trim carrots and grate. Chop carrot leaves and chard stems. Reserve.

3. Cut pancetta in cubes. Chop onion and fry with pancetta in a skillet. Reserve.

4. Cut sweet pepper in strips and chop garlic; fry in a skillet. Reserve.

5. Fry Swiss chard and reserve. Fry carrots and reserve. Fry carrot leaves and reserve.

6. Place potato peelings in an ovenproof dish.

7. Add Swiss chard, grated carrot, 250 mL (1 cup) grated cheese, half of onion and pancetta mixture, carrot leaves and stems, and finally the sweet pepper and garlic.

8. Pour milk and cream on top.

9. Bake in oven for 45 minutes.

10. Sprinkle on 250 mL (1 cup) grated cheese and remaining pancetta and onions. Broil in oven.