what to do with leftover vegetable stock

What to do with leftover vegetables and scraps?

Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste.

What to do with leftover stock scraps?

Well, instead of dumping stock scraps directly into the garbage, we came up with three useful and delicious ways to get even more use out of them. 1. Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour).

What to do with the vegetables left over from broth?

Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don’t throw them away, because you can do some creative recycling with them. Here are some ideas. Kids will love them and they’re also perfect for weaning babies.

What do you do with leftover casserole?

So here's a better idea: Reheat them in a wide, shallow sauté pan over medium-low heat with some leftover broth until the food is warmed through and most of the liquid is absorbed. It'll keep your food moist and give it extra flavor. Keep leftover casserole from drying out.

Can I freeze leftover vegetable stock?

In general, you can keep homemade vegetable or chicken stock in the refrigerator for 4-5 days and in the freezer for up to 3 months, provided it is in the proper container.

What can I do with a lot of stock?

18 Delicious Recipes To Use Up Leftover StockWild Boar Ragu. ... Tonkotsu Ramen. ... Asian Style Braised Oxtail. ... Braised Fingerling Potatoes With Garlic, Shallots and Fresh Herbs. ... Creamy Polenta With Ratatouille. ... Curry Pearl Barley Porridge With Tomatoes, Coriander, Lime and Almonds. ... Creamy Thai Sweet Potato Curry.More items...•

How long can you keep veg stock in the fridge?

3 to 4 daysStore-bought vegetable broth comes with a shelf life of 1 to 2 years and easily lasts for a couple of months past the printed date. Once you open the can or carton, the broth keeps for 3 to 4 days (maybe 5) in the fridge.

How long does homemade vegetable stock last?

Storing Vegetable Stock Being free of meat, homemade Vegetable Stock will last at least 5 days in the fridge, or 3 months in the freezer.

What is leftover stock?

1 often pl an unused portion or remnant, as of material or of cooked food.

Should I sell my oldest stock first?

The first-in, first-out method is the default way to decide which shares to sell. Under FIFO, if you sell shares of a company that you've bought on multiple occasions, you always sell your oldest shares first.

Is vegetable stock unhealthy?

As we know, vegetables are high in nutrition so vegetable broth must be as well! Vegetable broth contains a rich source of important nutrients to help our body function optimally, It aids in nutrient absorption and increasing our brain and body functions.

Can you get sick from old vegetable broth?

Whether or not eating an expired vegetable broth will make you sick depends on how it was stored. If it's unopened and was stored properly, you can eat it even if it's expired. However, if it's opened and was stored in your pantry or kitchen counter, it's most probably bad even if it's not past the best-by date.

What is the difference between vegetable broth and vegetable stock?

There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.

What should you not use in vegetable stock?

Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown. Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.

Can you put onion skin in vegetable stock?

Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!

Do you refrigerate vegetable stock?

VEGETABLE BROTH OR STOCK - HOMEMADE To maximize the shelf life of cooked vegetable stock for safety and quality, refrigerate the vegetable stock promptly in covered airtight containers. Properly stored, cooked vegetable stock will last for 3 to 4 days in the refrigerator.

Where can I sell excess stock?

You can always sell goods via liquidation. Services like Liquidation.com or BoxFox are B2B bulk marketplaces where companies sell excess goods to other companies. Inventory liquidators will buy all types of inventory, from clothing to cleaning supplies.

How do you liquidate a dead inventory?

How to Turn Dead Stock Into SalesOffer customers a free gift. ... Bundle products. ... Clearance sales. ... Return items to a supplier. ... Donate dead stock items. ... Seek out partnership opportunities. ... Sell items on marketplaces. ... Refresh or re-merchandise.More items...

How do you turn slow stock into cash?

Here are a few types of sales to focus on:Clearance sale. This is an opportunity to flush out any stock that hasn't sold in the past 3-6 months. ... Flash sale. ... Specific item sale. ... Seasonal sales. ... Take new product photos. ... Place items in new places on-site. ... Use new keywords in product title and description.

What should a business owner do with excess inventory?

Unload excess inventory in bulk, business to business. Retailers, wholesalers, manufacturers, distributors and others can sell goods via centralized liquidation auctions. For example, Liquidation.com is a B2B bulk marketplace, where companies sell all kinds of excess goods.

Make Something Delicious From Odds and Ends

A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.

Fried Rice

An all-time favorite takeout dish, fried rice is easy to whip up at home. It's a perfect way to use up leftover rice (whether homemade or from a restaurant) as well as an assortment of veggies, and can serve as a main dish or a hearty side for meat.

Soup

The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. All are good ways to use up leftover vegetables from potatoes to leafy greens. They'll add flavor and nutrition to the finished dish.

Stir Fries

Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste.

Frittata and Quiche

If you're looking to feed a breakfast or brunch crowd, a main dish frittata or quiche is the way to go. They are also delicious with a long list of veggie fillings. You'll want to briefly cook most vegetables before adding them—if they're cooked leftovers, simply add to the egg mixture as-is.

Roasts

Most vegetables taste delicious when roasted, and can be mixed and matched with ease. The key is to pair veggies that cook for a similar amount of time. Root vegetables like potatoes, parsnips, and beets take longer to roast, while broccoli and asparagus only take a few minutes.

Pasta and Risotto

Enhance a pasta or risotto recipe with the addition of tender vegetables. Some scrap vegetables, like carrots and mushrooms, add delicious flavor to a red sauce. Dice and sauté the veggies first before adding them to the sauce. Roasted, grilled, or sautéed veggies are also a nice topping for pasta dishes with light sauces and risotto.

How to prepare vegetable broth and use the leftovers for tasty recipes

You should always keep some vegetables in the pantry so you can make a good broth.

Which vegetables?

Carrots, zucchini, potatoes, chard, spinach, tomato, celery and onion. You can use all of them and more. But you can also make a simpler broth with only carrots, zucchini and chard. For the kids use celery, carrot and onion, the classic marriage of vegetables and aromas.

How to make a good vegetable broth

The important thing is to get all the flavor out of the ingredients. So for a good broth you have to put the vegetables in the pot while the water is cold, to let them release all their flavor as it comes to a boil. Putting the vegetables into water that’s already boiling would be the opposite, in that they would all keep their flavor inside.

5 Recycling Recipes

Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don’t throw them away, because you can do some creative recycling with them. Here are some ideas.

Wasteless Wednesday: Veggie Smoosh Burgers

Last year I posted a recipe for Spring Vegetable Broth, which in retrospect, should have been titled “Year-Round Vegetable Broth.” Although the vegetables called for hit that seasonal sweet spot between late winter and early spring, you’re likely to be able to find the ingredients (or flavorful substitutes) just about any time of year here in the 650..

Where Am I?

You are currently browsing entries tagged with how to use vegetables leftover from making stock at 650Food.

Vegetable Couscous Salad – by Sugar and Charm

Veggie-based salads have criteria to meet in order to be satisfying (and worth making again). What are the goods? Lots of different textures and flavors, an addictive dressing, plus they should be hearty and filling so you’re not hungry again in an hour. This vegetable couscous salad satisfies the criteria one hundred percent.

Creamy Vegetable Risotto – by Minimalist Baker

It is hard to imagine a plant-based risotto being as comforting and delicious without butter and parmesan cheese, but this vegan risotto recipe is somehow just as flavorful, creamy, and dreamy. With oil instead of butter, it’s also far better for you.

Vegetarian Mapo Tofu – by Omnivores Cookbook

As one of the most popular and beloved dishes of the Sichuan province in China, many mapo tofu recipes use bone broth, beef broth, ground beef, and/or pork. However, it’s easy to modify this recipe to make it entirely plant-based.

Creamy Turnip Potato Soup – by Babaganosh

This super creamy vegan potato turnip soup is one of those recipes that proves less really can be more in the kitchen.

Vegan Tomato Soup – by Nora Cooks

Whether you’re cooking for a vegan, vegetarian, or a meat-eater, you can never go wrong with a classic tomato soup recipe. It’s creamy, silky, comforting, and nourishing. Tomato soup is the ultimate pairing for a crisp fall or winter day.

Quick Quinoa and Veggie Casserole – Cookspiration

There is never a bad time to whip up a casserole, is there? It’s also one of the easiest recipes to make with vegetable broth and the best way to clean out your fridge.

White Bean Fennel Soup – Taste of Home

Sometimes you’re just in the mood for a quick, hearty, low-maintenance vegetable soup. But rather than turn to canned minestrone again, try this white bean and fennel soup instead.

Wild Boar Ragu

Beef broth does an awesome job of deglazing all the yummy bits stuck to your pan from sautéing vegetables. Scrape away! That’s the key to a flavor-packed ragu. (via the Gourmet Gourmand )

Tonkotsu Ramen

Any ramen lover knows that homemade stock is the most important part of ramen. It’s recommended that the broth simmers with plenty of bones and fat for six to 12 hours so it becomes thick and gelatinous. Make ahead and keep in your freezer to give instant ramen new meaning. (via Curious Nut )

Asian Style Braised Oxtail

Braising is the technique you need to master to turn tough meats and vegetables into melt-in-your-mouth dishes. First, brown your ingredients to create a tasty crust that seals in flavor, then slow cook with a small amount of stock, vegetables and spices. This oxtail falls off the bone after a few hours of simmering. (via Ang Sarap )

Braised Fingerling Potatoes With Garlic, Shallots and Fresh Herbs

These potatoes become super tender as the braising broth simmers. Once the stock reduces, it coats the potatoes in a garlicky sauce. These might be your new favorite potatoes. (via a Beautiful Plate )

Creamy Polenta With Ratatouille

While you can cook polenta with water, cooking polenta with stock packs a major flavor boost. LIFE. CHANGED. (via Green Healthy Cooking )

Curry Pearl Barley Porridge With Tomatoes, Coriander, Lime and Almonds

Grains, like this pearl barley, get an upgrade with the addition of stock. Try one made from chicken or mushrooms for a hearty meal with a meaty taste. (via Madeline Lu )

Creamy Thai Sweet Potato Curry

You only need a cup of broth to serve four peeps with this sweet potato curry recipe. So you’ve got enough to spare for this filling curry that only calls for a handful of key ingredients. Hello, easy weeknight dinner! (via Pinch of Yum )