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Vegetable Peel Stock
Our Head Chef Paul saves all the veg peelings when he's preparing meals. They go into a bag in the freezer. And when it's full, he turns them into a zero waste veg stock. Follow Chef Paul's example and save your veggie peels when you're cooking. Then you make your own food-waste-friendly stock. Great for adding to soups, stews, curries, pies and risottos.
Ingredients
- 400g-500g clean vegetable peelings
- 2 tsp black peppercorns (optional)
- 2 bay leaves (optional)
Prep: 5 mins | Cook: 40 mins + cooling
Makes: 2-3 ltrs
Method
1. Scoop all the peelings into a large pan. Add the peppercorns and bay leaves, if you're using them. Pour in 3-4 ltrs cold water, making sure the peelings are covered (use more or less, depending on how many scraps you have).
2. Set the pan on a high heat. Bring to the boil. Turn the heat down so the stock is gently simmering. Pop on a lid and simmer for 40 mins. Turn off the heat and leave the stock to go completely cold.
3. Place a large colander over a large bowl or clean pan. Pour the stock through the colander. Gently press the peelings in the colander to squeeze out as much liquid as possible. The stock is ready to use straight away. It can be used in recipes where you'd normally use vegetable, chicken or beef stock. It’s also great served as a broth by itself.
4. Eat Me, Keep Me
The stock will keep for up to 3 days in a sealed tub in the fridge. Or it can be frozen for up to 3 months. Pour it into soup cubes or large ice cube trays and freeze, then transfer the frozen stock cubes to freezer bags and store.
The stock will keep for up to 3 days in a sealed tub in the fridge. Or it can be frozen for up to 3 months. Pour it into soup cubes or large ice cube trays and freeze, then transfer the frozen stock cubes to freezer bags and store.
5. What To Put In Your Stock
You can use a mix of any veg peelings in your stock. Onion skins, garlic skins, the peel from root veg like carrots, celeriac, swede, parsnip or turnip, the trimmed ends from celery stalks, fennel bulbs or courgettes, and herb stalks are all great. Don't worry too much about the mix. Whatever veg you use the most will end up going into your stock. And you'll have a stock full of your favourite flavours. Just avoid trimmings from brassicas, like kale, cabbage or Brussels sprouts, as they can make the stock bitter.
Make sure the peelings are all washed and clean. A good way to build up a stock of veg peelings is to have a ziplock bag in your freezer. Whenever you prepare veg, scoop the peelings and trimmings into the bag and freeze. Keep adding to it till you have enough peelings to make a fresh batch of stock.
You can use a mix of any veg peelings in your stock. Onion skins, garlic skins, the peel from root veg like carrots, celeriac, swede, parsnip or turnip, the trimmed ends from celery stalks, fennel bulbs or courgettes, and herb stalks are all great. Don't worry too much about the mix. Whatever veg you use the most will end up going into your stock. And you'll have a stock full of your favourite flavours. Just avoid trimmings from brassicas, like kale, cabbage or Brussels sprouts, as they can make the stock bitter.
Make sure the peelings are all washed and clean. A good way to build up a stock of veg peelings is to have a ziplock bag in your freezer. Whenever you prepare veg, scoop the peelings and trimmings into the bag and freeze. Keep adding to it till you have enough peelings to make a fresh batch of stock.
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£4.70(£4.70 per 100g)
Packaged in a returnable pot. -
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