You should always keep some vegetables in the pantry so you can make a good broth.
Which vegetables?
Carrots, zucchini, potatoes, chard, spinach, tomato, celery and onion. You can use all of them and more. But you can also make a simpler broth with only carrots, zucchini and chard. For the kids use celery, carrot and onion, the classic marriage of vegetables and aromas.
How to make a good vegetable broth
The important thing is to get all the flavor out of the ingredients. So for a good broth you have to put the vegetables in the pot while the water is cold, to let them release all their flavor as it comes to a boil. Putting the vegetables into water that’s already boiling would be the opposite, in that they would all keep their flavor inside.
5 Recycling Recipes
Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don’t throw them away, because you can do some creative recycling with them. Here are some ideas.
Veggie-balls
Kids will love them and they’re also perfect for weaning babies. Just chop the drained vegetables coarsely and mix them with ricotta cheese, grated Parmigiano Reggiano, breadcrumbs and a pinch of salt. When the veggie-balls are formed, roll them in the breadcrumbs and cook them in the oven at 390°F for 20 minutes. To bind them better, you can also add a beaten egg to the mixture. To make them even more delicious, fry them.
Vegetable tart
A delicious idea for a vegetarian appetizer. Chop the drained vegetables and mix them with fresh cream, beaten egg, parmesan cheese, salt and pepper. With this mixture, fill a base of shortcrust pastry dough after piercing it with a fork and bake in the oven at 350°F for about 35 minutes. To prepare single- portion tarts, cut out the dough with a circular cutter and use a muffin mold. If you like spices in the filling mix, add two tablespoons of curry powder.
Bruschetta
With the leftover vegetables you can also prepare tasty bruschettas. Rub toasted bread with garlic and then season it with vegetables, a drizzle of extra-virgin olive oil, flaked pecorino cheese and, if you like, chili pepper.
Dumplings with vegetables
This recipe allows you to recycle vegetables and stale bread at the same time. Just soak the bread in lukewarm milk or water and squeeze it out well after it’s turned into a paste. Mix it with the vegetables, an egg and a little Parmigiano Reggiano, salt, pepper and nutmeg. The dumplings are usually cooked in broth. Otherwise they can be boiled, then pan-fried with butter.
Vegetable sformato
A tasty and soft side dish that will please even children. Just pass the vegetables through a potato masher or chop them with a knife. Add a few boiled potatoes to make the mixture more full-bodied. Season with salt, pepper, nutmeg, Parmigiano Reggiano, a beaten egg and a few cubes of smoked bacon or cooked ham. Fill a buttered oven dish, sprinkle with breadcrumbs and bake at 390°F for 25-30 minutes.
FAQs
You Saved All Your Vegetable Scraps for Broth. Now What?
- 9 ways to cook with vegetable broth. I haven't bought vegetable broth for about 10 years. ...
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Vegetable Scraps You Should Freeze for Stock
Garlic: skin, any trim, germ (if you remove it). Carrot: skin, root, tips. Celery: any and all of it, although leaves are better put to use in soups and salads. Turnip: any and all of it.
What not to put in vegetable stock? ›
7 Vegetables to Avoid Adding to Vegetable Stock
- Leafy green parts of carrots and celery.
- Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale.
- Artichokes.
- Beets.
- Potatoes and sweet potatoes.
- Squash flesh, including winter squash and zucchini.
- Green beans.
7 Ways to Use Leftover Vegetables
- Fried Rice.
- Soup.
- Stir Fries.
- Egg Dishes.
- Roasts.
- Pasta.
If the broth has been properly sealed and stored in a cool, dry place, it may still be safe for consumption after the expiration date. However, any presence of bacteria or contaminants could pose a risk of food poisoning, making it crucial to be cautious with any expired food product.
What veggie scraps to avoid in stock? ›
Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months. Note: You can add many other vegetable scraps (think sweet!)
Does homemade vegetable broth go bad? ›
Once the broth is cool, you can store in an airtight container in the refrigerator for up to a week. To store for a longer period of time, you'll need to freeze the broth.
Can you put potato peels in vegetable stock? ›
Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!
How do you recycle vegetable waste? ›
This involves mixing food waste with garden waste – shredding it and then composting it in an enclosed system for around 2-4 weeks at temperatures of up to 70°C. This speeds up the composting process and ensures any harmful microbes are killed off.
What can I do with vegetable garden waste? ›
Composting at Home
Mix your food waste with leaves, twigs, wood chips, saw-dust, dried/dead plants, and uncoated paper or cardboard to make a rich soil amendment in your backyard.
I even made it over the holidays for my parents and some of their friends and it was one of the dishes that kept calling for seconds..
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- Herbed Green Beans.
I'd avoid any cruciferous or leafy greens. Basically anything that would taste like crap if you boiled it for an hour alone, won't exactly shine in a stock either.
What is the difference between vegetable stock and broth? ›
Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings. Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables.
What vegetables should you avoid when making broth? ›
INGREDIENTS TO AVOID IN HOMEMADE VEGETABLE BROTH
This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren't going to do anything bad to the broth, but they're not going to help it either. Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage.
How long can vegetable broth last in the fridge? ›
Cooked vegetable broth typically lasts around 4-5 days in the refrigerator when stored properly in an airtight container. As for its uses, vegetable broth can be incredibly versatile! You can use it as a base for various soups like hot vegetable soup, minestrone, or noodle soups.
What can I do with leftover vegetable water? ›
You can also use the leftover water as a broth or stock for another recipe. Or pour it on some plants, they like vitamins too. (make sure the water isn't too hot for the plants.
Can you reuse leftover broth? ›
You could also add it to a well-spiced curry, or mix it with chopped tomatoes, cumin and chilli and use it to stuff peppers, zucchini or eggplant. If you do decide to make your own broth, it's important to make sure you clarify the liquid as much as possible, and this means removing any fatty residue.
Can you reheat vegetable broth? ›
When reheating broths or clear soups, bring them to the boil for three minutes. It is trickier with soups that contain thickeners like cream or flour, or with seafood soups as boiling these can change the flavour and make them too thick.
