I love eating veggies of different kinds and colors and would always feel guilty throwing off the odds and ends (scrapes) of veggies like carrot peel, green leaves of the cauliflower, onion skins, garlic peel especially when its organic!!
I thought of making compost in my backyard, but tough luck I don’t have the “green thumb” for gardening Then came the novel idea of making my own vegetable stock – voila it worked!! It’s very easy to make your own stock – you just need a little bit of planning…that’s all.
Veggie Scrapes that work best – onion skin, garlic skin, ginger peel, carrot peel, odd ends of beans, green leaves of cauliflower, odd ends of zucchini, red, green, yellow pepper seeds, cilantro stems, parsley stems
Veggie Scrapes to avoid – potato skin, cabbage skin, brussels sprouts, broccoli, turnips, rutabagas. They will tend to overpower the stock flavor-wise
One simple rule to remember with vegetable stock is to make sure you are only using the veggie scrapes from the veggies you are using in the dish. Or else it can throw off the dish with its overpowering flavor from a different veggie.
Once you start using your own homemade vegetable stock I guarantee, you will never like the store bought one. This simple homemade stock will take your soups, thin sauces and curries to a whole new level of taste and you will be Amazed!!
Collect your veggie scrapes and get ready to make your own stock!!