I love getting as much use out of stuff I buy as I can. My motto is nothing’s a waste of money if you use it wisely.
You wouldn’t think vegetables fit into that category but they do.
Each time I prepare a vegetable I keep the trimmings and pieces I don’t use in the recipe or meal. I use a freezer bag to put things like carrot peelings, onion roots, ‘ribs’ of kale, and anything that’s a little bruised into it. At the end of the week, I put them into a large pan, add water, a couple of bay leaves, some peppercorns and bring it to boil, then let it simmer for an hour or so.
Once it’s done, I strain out the vegetables and put the now homemade stock into containers and use it throughout the week.
Sometimes it’s stock for soup or gravy while others times, I use it to cook rice instead of plain water.
The best thing is each week I have different combinations of vegetables to make the stock so the taste is never the same.
Are there any vegetables you shouldn’t use?
I’ve found potato peelings cause the stock to look like muddy water which I personally don’t like, plus they sometimes give it a too earthy taste. I also stay away from things Brussels sprouts and cauliflower because they overpower the rest of the flavors. Broccoli and kale stems and ‘ribs’ are fine.
If you can’t use the bag of vegetable trimmings that week or don’t have enough, you can put the bag in the freezer and gradually add to the stash. Any leftover stock freezes great too.
And there’s even another use for the vegetable peelings. Once you’re done making the stock and drained the vegetables, you can add them to your compost bin ready to make potting soil for the vegetables you grow.
Nothing gets thrown in the garbage, you’re recycling and getting the most mileage from your purchase.