Vegetable stock from parts you would have thrown out – best practises against food waste

Today I wanted to share with you something that is not exactly a recipe, but is more of a good habit that saves tasteful food bits and gives you delicious dishes in the same time. The vegetable stock you can create based on this article might not be much on its own but it can be the base of countless delicious home made meals.

NDW_7861The fact that we produce tons of household waste every year has become a normal feeling to most people. We know it is not good, but doing anything against it is hard since we got used to this lifestyle long ago. Fortunately, there is an increasing public attention to this issue and there is lots of information available out there on what one can do to improve. You dont have to think of drastic changes at once, even the smallest efforts can make a difference.

As I am working with food a lot, I always keep my eyes open for all kind of tips and tricks for reducing food waste. I generally tend to have a good estimate of what we need and keep an eye on all corners of the fridge to avoid forgetting about something I bought. But even with a good overview I do still stumble upon some less inspiring items that had its best days from time to time. Most if the time some flexibility is enough; a leftover veggie

But even when you successfully used up all the food you bought, there might still be something going to waste unnoticed. There are many things we normally throw out, even though they still have potential. In this specific case I’m talking about the vegetable parts you wouldnt normally eat (eg. because the taste is not as concentrated or it is too fiberous) but from which you could still squeeze some delicious taste. Another example can be found in the article about the Coconut Fish soup where I used the head and bones of a baked fish for the fish stock. Today’s recipe is going to be really similar but just less carnivorous. Have you ever tried to cook a vegetable stock form the veggie peels instead of throwing them straight out? Why not give it a try? It is won’t cost you a thing…

Recipe/main guidelines

The stock is best to be made with bigger quntities, so it is best made when you have a lot of vegetable scraps at once. If you want you can start collecting it in a pot and keep it in the fridge for 1-2 days until you got all the scraps you want to cook with.

What vegetables can be good for this:

Carrot (peel and the top), parsnip (peel and the top), paprika (top), kohlrabi (peel), fennel (stump, stalks and leaves), peas (the peapods), broccoli (trunk), celery stalks (ends and leaves), celeriac (roots, skin),  the stalk of herbs eg. parsley, thyme, rosemary…

Make sure you wash and scrub the veggies before using to avoid sand getting into your soup. Place all peels and scraps in a pan. Add 2 cloves of garlic, one onion (quartered), a teaspoon of whole peppercorns, 4 bay leaves and add cold water until it covers everithing. Cover with a lid, cook for 1-2 hours on a low fire. Place a sieve in a big pot and filter the soup. Keep the clean liquid and discard the rest. If you want to get a really clean stock you can filter the soup once more through a towel. If you do not intend to use everything within a few days, freeze it in smaller portions so that it will be easy to defrost.

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