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.
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 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.
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.
Can you compost vegetables after making stock?
Save your kitchen scraps and make broth and then compost the remainder – after the broth is made. It's the tastiest way to use your scraps. Vegetable peels, onion skins, kale stems can all get made into broth before composting. This is so easy, too.
What scraps go in vegetable stock?
Vegetable Scraps You Should Freeze for StockOnions of any kind, including shallots: skin, top, root end.Scallions: anything you don't use.Garlic: skin, any trim, germ (if you remove it).Carrot: skin, root, tips.Celery: any and all of it, although leaves are better put to use in soups and salads.More items...•
What can I do with gone off vegetables?
A smart way to use up leftover produce is to make a vegetable broth. Toss any veggies or scraps that haven't yet gone bad into a pot on the stove, fill with water, season to taste and let simmer for an hour. This works best with root veggies like celery, carrots, potatoes and onions.
What vegetables should not be composted?
COMPOSTCOMPOSTDON'T COMPOSTWood chips, sawdust, toothpicks, burnt matchesToxic plantsFruit and vegetable peelsDiseased plantsOld vegetablesPesticide-treated plantsStale breadCoal ash22 more rows•Sep 10, 2021
Should you compost cooked vegetables?
You can compost cooked vegetables. They rot quickly and are nitrogen-rich, which is good news for your compost pile. However, veggies that are cooked with other ingredients like large amounts of oils, sugars, sauces, lots of salt, and animal products should not be composted.
Can you use stems in vegetable stock?
What scraps can I use for vegetable stock? You can use scraps from vegetables, some fruits, and herbs in vegetable stock. Some of the best options include celery stems, carrot stalks, carrot greens, onion peels, garlic roots, apple cores, herbs of any kind, kale stems, and lemon rinds.
Why is my veggie stock bitter?
Simmer time - about 2 hours. It quite often happens that my vegetable stock is bitter, but it never happened with a chicken stock. I read here and there that vegetable stock shouldn't be cooked for long - even 45 minutes should be enough, and if simmered for too long it may become bitter.
Can you use broccoli stems in stock?
We sliced the stalks into thin discs and tossed them in the pan with leeks and potatoes, then dotted the frittata with goat cheese before putting it in the oven. Use them for vegetable stock. Emily's tip on saving scraps for stock is a great one.
What do you do with too much produce?
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 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.
When should you throw out vegetables?
So is there a rule of thumb that you should always keep in mind when dealing with raw veggies and fruits? Theresa: So again, if it's slimy or if it's expelling any kind of liquid, if it has turned physically moldy that you can see a mold growing on it, those are times when I would throw it away directly.
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.
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..
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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 )
