Vegetable scraps, leftover herbs, greens going off? No need to throw them out! Check out these creative food scrap recipes using leftover vegetables and peels.
Save your vegetable scraps and turn them into this low waste, low cost vegetable scrap stock!
Ingredients
Carrot scraps
Celery Scraps
Onion Scraps
Garlic Scraps
Optional: Mushroom stems, kale or collard stems, leek scraps, parsley scraps
Add: 1-2 bay leaves, 1-2 Cloves fresh garlic
Optional for extra flavour: Fresh thyme, fresh parsley, 1 Tbsp nutritional yeast, 1 Tbsp tomato paste or a fresh tomato, Fresh turmeric
Instructions
Save your vegetable scraps throughout the week in a large freezer bag or container. The bag should be majority carrot, celery and onion for the best flavour, however feel free to add in any other additional scraps you have to fill it up.
Add scraps to a large pot with bay leaves, garlic and whatever extra ingredients you are using, with 10-12 cups of water.
Simmer for 1 hour, let cool and strain into jars or containers. Compost the scraps, and store vegetable broth in the fridge or freezer.
Notes
Avoid adding starchy vegetables such as potatoes or sweet potatoes, and vegetables that wilt easily
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