Halfway into the week, you are still eyeing the skins of carrots that you peeled off and kept separately, just to dump them later. However, do you know that the peel is the most nutritious part of a carrot? Same goes for a number of other vegetables with completely palatable peels that never make it to the dinner table.
Imagine how great it would be if there were a secret method that would ensure that you never ever have to throw nutrients away in the kitchen! Well, there is. It is called the vegetable stock and chances are that you have already made it sometime if you have ever made a vegetable soup at home.
- 1 tbsp olive oil
- 2 cups carrot peels
- 1 cup onion peels (even the papery ones)
- 2 stalks celery (including some leaves)
- 5-6 garlic cloves
- 1 tbsp whole peppercorns
- Basil leaves
- ½ cup bell pepper (if you like the taste)
- Anything else that suits your fancy (just stay away from broccoli, cauliflower, and cabbage)
- Pour sufficient water in a pan
- Put in all the ingredients and stir
- Let it simmer for around one and a half hours
- Strain your freshly-prepared stock using a strainer and store in a refrigerator
P.S. If you had all these ingredients at home, your vegetables are certainly over. So, restock your veggies!
You can use additional vegetables as per your taste preference. You can use anything and everything from mushrooms to spinach to split lentils to bay leaves to parsley! If you don’t like bell pepper, ditch it. Hate the taste of garlic? Leave it out. But hold on! Chefs suggest to stay away from cabbage, cauliflower, broccoli, and brussel sprouts because they leave a bitter aftertaste.
After you’ve made the stock, what to do with the veggies left behind in the strainer? Well, these mushy veggies are now as good as nothing, with almost zero nutrients, and should be finally thrown away. All their goodness is now resting in your refrigerator in the form of vegetable stock, which you can use to make mind-blowing soups, gravies, rice dishes, and what not. Use the stock as per your imagination to add taste and nutritional value to your regular dishes. Try this out at home and share your adventures with vegetable stock in the comments below!