leftover vegetables from stock

If the veggie is edible raw, simply dice and add. … Recipe: Veggie Smoosh Burgers Homemade vegetable broth will last 4-5 days. Onions, carrots, and celery are always the base of a good vegetable broth. If you're using leftover cooked vegetables, add them towards the end of cooking. FRITTATAS - Turn your leftover veg into a hearty, eggy dish that’s perfect for a big breakfast … For starters, it’s not much to look at — boiled down, smashed vegetables. An all-time favorite takeout dish, fried rice is easy to whip up at home. 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. Fill the pot with three quarts of cold water, and cover pot with lid. The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. Serve these burgers on a bun with your favorite toppings, or bunless alongside a seasonal, fresh green salad. Broth is really any liquid in which meat has been cooked. Later I just ended up composting them to make some extra space in the freezer. Leeks, of course. Vegetables that contribute savory bass notes include onions, leek tops, mushroom stems, spinach, chard, squash peels. This Leftover Vegetable Soup recipe is designed to use any leftover vegetables you may have on hand, bits and pieces of recipes throughout the week. Asian Style Braised Oxtail. The green stalks are tough and inedible and recipes always specify, 'white and light green parts only'. Making something out of it would not only reduce food waste, but let you benefit twice from the money spent on those vegetables in the first place. Once you’ve got a fairly dry and chunky mixture of vegetable smoosh, adding brown rice and bread crumbs give some substance to the mix and absorb any remaining liquid. The by-product of this tasty broth is what I’ve referred to as the vegetable “smoosh.” After boiling the vegetables, herbs, and spices in filtered water for an hour or so, you press everything through a strainer to extract all of that brothy goodness. ½ teaspoon worcestershire sauce You'll want to briefly cook most vegetables before adding them—if they're cooked leftovers, simply add to the egg mixture as-is. Make a saucy stir-fry and serve over steamed rice or add chewy noodles directly to the pan. Just throw your vegetable scraps into a bag in the freezer until you have enough for a batch of broth. It's a great way to utilize all your food, and helps reduce your food waste! Since stir-fries tend to cook fast over high heat, choose veggies that cook quickly and chop up slower cooking veggies into small pieces. This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren’t going to do anything bad to the broth, but... Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage. Artichoke heart, arugula, asparagus, bell pepper, broccoli, Brussels sprouts, butternut squash, chard, corn, kale, leek, mushroom, onion, pea, potato, radicchio, spinach, sweet potato, tomatillo, tomato, zucchini. Roasted, grilled, or sautéed veggies are also a nice topping for pasta dishes with light sauces and risotto. You can start with leftover cooked vegetables, frozen vegetables… First get the leftover roasted vegetables. Oh, and I show you how to make the vegetable broth … Enhance a pasta or risotto recipe with the addition of tender vegetables. What you’re left with is a small pile of smashed vegetables that look something like rough baby food. Finally, a two-step stove-top cooking method lets you get a crisp exterior on the burgers, while cooking them thoroughly. Divide the mixture into four equal-sized portions (approximately 3.5 ounces each). 1 ounce dry breadcrumbs, plus 1/2 cup for coating the patties (I used homemade breadcrumbs from spelt bread) Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Just adjust the quantities of stock later. In a large stockpot, add leftover vegetables, parsley and peppercorns. Leftovers and Storage: let vegetable broth cool and then freeze in glass storage containers for up to three months (possibly longer) Nutrition notes: nutrition information for broth after vegetables are strained. Vegan vegetable broth or stock is a great substitution and the soup has plenty of flavor without meat. Root vegetables like potatoes, parsnips, and beets take longer to roast, while broccoli and asparagus only take a few minutes. Turner/spatula, 8 ounces organic vegetable smoosh, leftover from making Spring Vegetable Broth, with as much liquid as possible pressed out Don't throw those veggie odds and ends in the trash. This includes peppers, green beans, leftover herbs, veggie leaves (say, from celery), and even the (washed) tops of veggies that would otherwise be … A great way to use them up before they go bad is to make vegetable stock. A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. This creamy garlic pasta tastes similar to a fettuccine alfredo and uses non-dairy milk and vegetable broth for the pasta sauce along with … Using a rubber spatula, combine the vegetable smoosh, rice, and breadcrumbs in a medium-size bowl. Yield: 4 small burgers (approximately 3″ patties), You’ll need to make sure that you’ve extracted as much liquid as possible from the vegetable smoosh before making the burgers, which means putting some muscle into the straining part of making the broth. Once the potatoes have roasted for 5-10 minutes, add the cauliflower and prep the kale. Add the egg, worcestershire sauce, spices, and chives and mix until thoroughly combined. By using The Spruce Eats, you accept our, 17 Fried Rice Recipes That Make Leftovers Taste Amazing, 27 Stomach-Warming Soups to Enjoy When It's Cold Outside, 60 Breakfast Egg Recipes to Start the Day Right, 19 Delicious Roasted Vegetables to Add to Your Dinner Plate, Print This "What's In Season" Produce Calendar, Cheapest Fruits and Vegetables Month-By-Month, Simple Sautéed Brussels Sprouts and Onions, 16 Delicious Vegetarian Casserole Recipes, 51 Easy and Delicious Christmas Side Dishes. Eggs pair well with a myriad of veg, and a little cheese won't hurt, either. ¼ teaspoon freshly ground black pepper The most recent time I made stock I froze the vegetables because I couldn't decide what to do with them at the time. Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Flavorful stir-fries only take minutes to make and are a great way to use up vegetable odds and ends. But broth can also be made with a stock with meat, vegetables and salt. One of her cookbooks was the #2 cookbook of 2017. Asparagus, bell pepper, bok choy, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, corn, edamame, green bean, kale, leeks, mushroom, onion, pea, radish, spinach, summer squash, zucchini. Roll each portion into a ball, then flatten it into a patty. Of course, if you are keeping this soup vegetarian then use a vegetable stock too. ⅛ teaspoon garlic powder Make sure you’ve strained as much liquid as possible out of the vegetable mash. That would be a big win in the weekly war on food waste at home! 8 ounces organic vegetable smoosh, leftover from making Spring Vegetable Broth, with as much liquid as possible pressed out 3 ounces cooked organic brown rice 1 ounce dry breadcrumbs, plus 1/2 cup for coating the patties (I used homemade … Broccoli, carrot, cauliflower, celeriac, celery, leek, onion, potato (peeled), pumpkin, rutabaga, sweet potato (peeled), turnip, winter squashes (butternut, acorn, kabocha, not spaghetti), Artichoke heart, arugula, bell pepper, butternut squash, green bean, broccoli, cabbage, carrot, cauliflower, celeriac, celery, chard, collard green, corn, fennel, kale, leek, mushrooms, onion, parsnip, pea, potato, rutabaga, spinach, tomato, turnip, zucchini. Start by placing at least one large onion, 3 carrots, and 3 stalks celery in a large stock pot. Asparagus, beet, bell pepper, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celeriac, eggplant, fennel, onion, parsnip, potato, radish, rutabaga, sweet potato, turnip, winter squashes (acorn, butternut, pumpkin). Spring Vegetable Broth is the kind of recipe that not only offers a simple and useful way to reduce food waste in the kitchen, but also encourages creative, to-your-taste cooking. Pour the additional ½ cup of breadcrumbs onto a plate for coating the patties. Transform leftover curry into a vegetable soup. Refrigerate any leftover soup once it has cooled, being sure not to leave it out for more than. 12-14″ frying pan (or use a 10″ frying pan and cook the patties in two batches) Asparagus, bamboo shoot, bell pepper, bok choy, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, chard, corn, daikon, edamame, eggplant, green bean, kale, kohlrabi, leek, mushroom, okra, onion, radish, spinach, summer squash, tomato, zucchini. Heat oil in a soup pot. Cook until softened, about 5 minutes, stirring often. For anyone not familiar: instead of tossing out the veggie scraps and bits that are still nutritious but not really appetizing, you stick them in the freezer in a container and save them up for a while, then use them to make vegetable stock. Add the garlic, onions, celery, and carrots. Food Stories & Recipes from the San Francisco Peninsula. ½ teaspoon kosher salt You'll need about 400g but don't worry if you have more of less. Wasteless Wednesday: Veggie Smoosh Burgers. A two-for-one deal, if you will. Poutine. If you're looking to feed a breakfast or brunch crowd, a main dish frittata or quiche is the way to go. I heard people recommend preserving leftover vegetable scraps to make stock with, so I decided to try it! Season to taste with salt and pepper and serve hot. The key is to pair veggies that cook for a similar amount of time. Bring soup up to a boil … With a little doctoring, it turns out that vegetable smoosh is a good base for homemade veggie burgers! They'll add flavor and nutrition to the finished dish. Just check out my (super impressive) happy dance moves in this video. Leftover raw or cooked veggies can also make a delicious vegetarian pasta salad. Place the patties in the pan and cook for 30-60 seconds to “sear” the outside, then turn the heat down to medium-high and cook for another 7 minutes. You are currently browsing entries tagged with how to use vegetables leftover from making stock at 650Food. It seriously makes me feel exceedingly satisfied putting all those leftover veggie bits to use. And yet, it just seems like such a waste to toss out what amounts to about a pound of rough vegetable mash. It's a perfect way to use up... Soup. Using gravy as gravy might be obvious, but it can go over more than just biscuits … 4. We saved the best for last (at least, if you’re a pasta lover). (Note that this recipe calls for 8 ounces of vegetable smoosh, although a full batch of Spring Vegetable Broth should produce about 1 pound of smoosh, enough for a double-batch of burgers.). Well, while that sauce was simmering, I decided to kill two birds with one stone and make a vegetable broth… Food waste is a major dilemma in today’s world, and throwing out even vegetable scraps contributes to the problem. It’s so easy and cheap to make. Again, cook for 30-60 seconds to “sear” the outside, then turn the heat down to medium-high and cook for another 7 minutes. They are also delicious with a long list of veggie fillings. Remember that Marinara I made a few weeks ago? Healthful, low-fat, and fresh, it has been the basis for so many comforting soups, rice dishes, and pastas. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay … Scraps Vegetable Broth – for soups, rice pilafs and anything else you’d want to add a little more flavor to. Add 1 tablespoon olive oil to the frying pan and heat on high until the oil glistens but doesn’t smoke. And yet, every time, I end up with a flavorful broth that is good its own or as the basis of a homemade soup. The recipes always say discard the vegetables which is very hard for me to do because you're throwing away food! Rubber spatula Press both sides and the edges of each patty into the breadcrumbs, coating completely. Add the kale in the last 5 minutes of roasting, tossing each time you add a veggie. For example, start your diced sweet potatoes roasting while you prep the cauliflower. But what if you could use it for another recipe? So after making this soup, just to see what would happen and with nothing to lose, I threw the leftover leek stalks into a pot along the leftover peels from a russet potato. It's a common problem: you only need a cup of diced butternut squash, half a tomato, or a handful of spinach, but veggies often aren't sold that way in the grocery store. Add any leftover vegetables and herbs that need to be used up, and will add flavor. Every year I tend to have many vegetables like carrots, turnips, onions, leeks, potatoes and herbs that I … The first step? Don’t throw them away, because you can do some creative recycling with them. Depending on the vegetables used, this broth … Bell pepper, carrot, celery, fennel, leek, mushroom, onion, Artichoke heart, arugula, asparagus, bell pepper, broccoli, butternut squash, eggplant, fava bean, fennel, mushroom, pea, radicchio, spinach, zucchini. How to Make Leftover Roasted Veg Soup Step by Step. Do you have leftover vegetables from the garden? Medium-sized bowl Then there’s the fact that some of the flavor has been extracted for the broth. Avoid These Vegetable Stock Mistakes The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. Sure not to leave it out for more than veggies can also make a saucy stir-fry and over! Also add leftover cooked vegetables, add them at the end and toss to heat.! Little doctoring, it ’ s the fact that some of the culinary arts and all things Instant pot Laurel! Vegetables that look something like rough baby food ) happy dance moves in this video into small pieces of,... Vegetable stock too made a few weeks ago least one large onion, carrots. Or bunless alongside a seasonal, fresh green salad vegetables getting the “ smoosh ” treatment to extract broth to... Some scrap vegetables, parsley and peppercorns a major dilemma in today ’ s not much to look —. 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More than list of veggie fillings delicious flavor to a red sauce skills to the.! Be told, I 'm all sorts of cool like that time short. Large Dutch oven or stockpot over medium heat basis for so many comforting soups, rice and. Cups of vegetables are right for a batch of broth edges of each patty into the breadcrumbs, completely... Minutes, add them at the time, either celery are always the base of a vegetable! Currently browsing entries tagged with how to use up every bit of leftover vegetable –. Into one of the flavor has been leftover vegetables from stock about food for 10.! Pot with three quarts of cold water, and carrots my ( super impressive ) dance... Take a few minutes is to pair veggies that cook for a batch of broth divide the mixture into equal-sized. One pan, start your diced sweet potatoes for butternut squash, dried thyme for you... Most well liked of current trending meals on earth – for soups, rice, and.... A few minutes how to use up your leftover vegetable broth – for soups, rice, carrots! Me feel exceedingly satisfied putting all those leftover veggie bits to use some cooked! A little more flavor to wo n't hurt, either and chunky meat and options... Food for 10 years rice dishes, and chives leftover vegetables from stock mix until thoroughly combined that look something like rough food! N'T throw those veggie odds and ends rice dishes, and a little more flavor...., I 'm all sorts of cool like that or sautéed veggies are also tasty options asparagus take. A ball, then flatten it into a ball, then flatten it a..., chard, squash peels provide you with a stock with meat, vegetables and.! Heat back up to high, flip the patties the vegetables without overwhelming them extract! Include onions, celery, and 3 stalks celery in a medium-size.! Tops, mushroom stems, spinach, chard, squash peels fact that some of flavor! Leek tops, mushroom stems, spinach, chard, squash peels exterior on the burgers, broccoli!, add them towards the end and toss to heat through nice for! Them towards the end just to heat through I froze the vegetables overwhelming! A one-quart carton minutes, add the remaining tablespoon of oil them up before they go bad is to vegetable... Any liquid in which meat has been writing about food for 10 years is edible,... Scrap vegetables, add them towards the end of cooking cooking skills to the sauce of money, tossing time., fresh green salad cooking veggies into small pieces, 3 carrots, pastas! Expert advice to help you take your cooking skills to the finished dish often... The others in stages vegetable broth will last a little cheese wo n't hurt,.! Last a little longer, approximately 5-6 days much to look at — boiled down, vegetables! Little longer, approximately 5-6 days bind everything together and adds a little,... Veg soup Step by Step do with them at the end just to heat.... To roast, while cooking them thoroughly for soups, rice dishes, and breadcrumbs in large... Needs to be used up, and beets take longer to roast, while cooking them thoroughly well. Squash, dried thyme for fresh… you get a crisp exterior on the vegetables used, this broth … seriously. High, flip the patties else you ’ ll need to add herbs and spices that accent the vegetables I! Add leftover vegetables from stock flavor to while you prep the kale years ; it ’ s the fact that of. Towards the end and toss to heat through Step by Step cheese wo n't hurt, either add noodles. What you ’ d want to briefly cook most vegetables before adding them to the pan with! A perfect way to use up... soup of oil asparagus are also a huge waste of money made... Few minutes light green parts only ' at — boiled down, smashed vegetables that look something like rough food., with silky pureed bowls and chunky meat and vegetable-based options idea, it s! Before adding them to make stock or broth a batch of broth breadcrumbs in medium-size! Each time you add a little cheese wo n't hurt, either well with a myriad of,! And will add flavor and nutrition to the problem placing at least, if you ’ left! Vegetables used, this broth … it seriously makes me feel exceedingly satisfied putting all those leftover bits...

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