Starch-y vegetables can indeed be reused as stated above, as a thickening agent for your end product. No need to throw them out, they will have absorbed at least a bit of the flavour from your stock as well as adding to it. Try puréing them with a bit of creme fraiche for a dip or condiment.
What to do with leftover vegetables?
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). 2. For a quick and easy meal, serve the carrots and mushrooms and whatever else you?ve got over rice, quinoa or a simple salad.
What can you do with leftover stock?
Last week you made your favorite spicy soup and now you're left staring at the leftover stock in your fridge. What to do? There's actually a lot more potential for your stock than just soup. In fact, stock is the base for many dishes, making it one of the most versatile ingredients around.
Can You reuse vegetables left over from boiling?
Putting the vegetables into water that’s already boiling would be the opposite, in that they would all keep their flavor inside. Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes.
What can you do with stock other than soup?
There's actually a lot more potential for your stock than just soup. In fact, stock is the base for many dishes, making it one of the most versatile ingredients around. Use it to add richness to polenta, braise meat and veggies or make a one-pot meal. The possibilities are endless and extremely tasty.
Can you use vegetables from making stock?
Note: I often like to use all vegetable scraps to make my stock (leek tops, fennel tops, carrot tops, scallion tops, herb scraps, and herb stems). 6 loose-packed cups of roughly chopped veg scraps can be used in place of the vegetables listed in the recipe above.
What vegetables should not be used in stocks?
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.
What can you do with extra vegetables?
10 Ways to Use Extra Garden VegetablesMake veggie-filled goodie bags. ... Preserve your pickings. ... Donate to a local food pantry or food rescue organization. ... Start a produce stand in your front yard. ... Add a listing to a local crop-swap site. ... Post ads on Freecycle or Craigslist. ... Cook a meal for a neighbor in need.More items...•
How long can you keep home made vegetable stock in the fridge?
3 to 4 daysVEGETABLE BROTH OR STOCK - HOMEMADE Properly stored, cooked vegetable stock will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked vegetable stock, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.
What is the one ingredient you should never add to a stock?
Don't add too much water as it will only dilute the flavor. Simmer gently and skim to remove impurities that rise to the surface. For a clear stock, never let it boil and never stir it. Avoid adding salt if reducing the stock later.
Can I use potato peels in stock?
Potato peels Can be used in small quantities. Potato skins add an earthy, but slightly bitter taste. Too many can make the stock cloudy. Be sure the peels are very clean, otherwise you'll end up with stock that tastes like dirt.
How long should you boil vegetable stock?
Bring to a simmer and then drop the heat until you just get a bare simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.
How do you store leftover vegetables?
Store them in a cool and dry location or in the refrigerator. Clean the refrigerator regularly: twice a week or at least once a week. Avoid cross contamination of food. Fruits and vegetables which should not be stored in fridge include bananas, limes, lemon, onion, garlic, and potatoes.
How do you make leftover vegetable soup?
Steps to Make ItGather the ingredients. ... In a large stockpot or soup pan, heat the vegetable oil. ... Add the onions and gently cook until they begin to soften. ... Add the garlic, carrots, and celery and cook for another 5 minutes, without burning the garlic. ... Add the chopped vegetables and stir.More items...•
Does homemade vegetable broth go bad?
Store-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....How Long Does Vegetable Broth Last?PantryFridgeVegetable broth (unopened)Best-by + 1 – 3 monthsStore-bought vegetable broth (opened)4 – 5 daysHomemade vegetable broth4 – 5 daysAug 26, 2021
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.
Is vegetable stock unhealthy?
Vegetable broth is packed with minerals like calcium and magnesium and vitamins like vitamin A, C, E, and K. Because they're both so nutrient-dense—not to mention low in calories and high in fiber—broths make an excellent addition to any diet.
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.
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 )
You've likely heard this kitchen tip before. But we've thought through all the factors in excruciating detail
Sho Spaeth has worked in publishing and media for 16 years. Prior to joining Serious Eats, he worked at The New York Times for a decade. Sho has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, among other publications.
Why You Should Save Vegetable Scraps for Stock
No matter what you cook, you’re likely to produce waste, even if it’s just the garlic skins from a few cloves you’ve minced for aglio e olio.
How to Save Vegetable Scraps for Stock
While you can use a lot of vegetables in stock, you can’t use all of them, because some vegetables—particularly cruciferous ones like broccoli and cauliflower—will make your stock bitter or otherwise unpalatable (read: farty). Here, then, is a small list of commonly used vegetables that are perfect for this purpose.
How to Use Frozen Vegetable Scraps to Make Stock
Because of the way the freezing process destroys the vegetables' cells, making stock with frozen vegetable scraps is a little different than using fresh vegetables, and is ultimately much more convenient.
How to Use Stock Made From Vegetable Scraps
A stock made with frozen vegetable scraps isn’t by any means a beautiful stock, and if you're only using vegetables and aren't adding anything with collagen (meat, basically), it will have no gelatin in it, which means it will lack body and, as a result, will never thicken, no matter how much you reduce it.
