This is a typical bowl of vegetable trimmings in the bottom of my refrigerator any given week. No matter what vegetable it is, I keep whatever is cut, sliced, shaved, sliced or chopped off to either put in a compost pile at my CSA farm or to give it a second chance to make something delicious!
I know you think it sounds crazy, using vegetable scraps to cook with. But trust me when I say you can make some very yummy recipes, save some money and reduce your kitchen waste by using what you have on hand until it can’t be used anymore.
To make ‘free’ veggie stock I use cleaned vegetable trimmings, about four cups. Place them in a stock pot and cover with water. I bring to a boil and continue to boil until the vegetables are falling apart. I place a colander inside of another larger bowl or pot and pour out the hot broth and vegetables. I let drain until all liquid is gone from the vegetables. If you put the broth back in the pot and onto boil longer, the broth will concentrate using less space in the refrigerator and freezer until use. I always try to do this. By the time I am done with the double boil, here is the thickened, rich, chilled stock:
I do not season my broths and stocks usually. This way, I can use them in whatever type of recipe I am making at the time. I also do not put in salt and pepper to taste. I save this for when I actually make a dish. When all is said and done I usually get about two quarts of condensed stock from one batch. I divide the quarts up equally in freezer bags, burp the air from the bag, and lie flat in the freezer. Once frozen, I can move the bags anywhere in the freezer and they take up less space than a container and fit easier in tight spaces.
If you want to make a bone broth, simply add chicken, beef, or pork bones or even seafood shells to your vegetables before you boil them. You must remove these bones and shells before pureeing or emptying into the compost pile.
Depending on which vegetables I use, I go a step farther and use the boiled vegetables to make a veggie puree. I simply put all the vegetables in my trusty blender, and puree-adding a little water if needed. Once I have a decent liquid, smooth consistency, I pour the puree through a fine, mesh strainer over a bowl and push the liquid through as I move the pulp around. Typically I add a handful or two of fresh spinach, hot sauce and seasonings to make a spicy homemade V8 type drink.
The pulp goes into the compost pile, the juice goes in the fridge or freezer, and I have plenty of stock for the next delicious recipe from discards!
Do you make homemade broth, stock or other tasty dishes from leftovers?
Shared at Hearth and Soul Blog Hop.