Is it okay to use vegetable scraps to make veggie stock?!
Is it okay to use vegetable scraps to make veggie stock?
I know that I can use leftover veggies to make veggie stock, but what about things that normally get thrown away? Like I'm wondering if I could use:
-cauliflower leaves
-carrot tops
-celery leaves
-corn cobs
-potato peelings
Answers:
You can use many different so called "scraps" in veggie stock. There are some though that should be avoided, simply because they may make the broth bitter and/or cloud the stock. For example, celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to stock. You can use carrot tops as they will provide some nutrients, albiet not much flavour.. but that's okay. You can rely on aromatics, such as onion, bay leaf and garlic to provide good flavour. :)
As for cauliflower leaves, you can definitely use them in stock! The provide a nice cauliflowery undertone and add to the nutrients of the stock.
Potato peelings can be used as well and will actually provide a bit of starch to thicken the stock. Use with caution though as they will turn your stock cloudy. If you are wanting a thin, light, clear stock then steer clear of potato.
Also keep in mind that in order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour. Because of the long simmering time, it is in the stock's best interest that the vegetables be chopped into large chunks rather than small dice. The stock should be light in color, sweet, and translucent when done. If you want a darker colored stock, caramelize the onions and harder veggies (like carrot and celery) before placing them in the stockpot.
Ofcourse you can. Only make sure you wash them all thoroughly before adding to the stock pot. I often use it to make stock or broth to add to gravies and curries. You can also use,
- pea pods
- radish leaves (the green ones)
- cauliflower stalks The lower parts).
Hope this helps.
wash your veggies,,,plenty water in big pot.. dropp veggies in pot....simmer slow for 1 - 2 hours....strain and use stock
With the possible exception of the potato peelings you can use all of those things as well as some others like the ends and skin from onions, tomato trimmings, etc.