Stocking up

This post was inspired by an interview participant in July 2019.

One of the more difficult food waste to reduce is things like ends of carrots, tops of aubergines and potato peelings – parts of veg that we don’t normally eat. Thanks to one of my interview participants last summer, I can stop wondering if they could be repurposed somehow!

No matter what veg you have, follow these easy steps to save your scraps and turn them into delicious stock.

Step 1

Put leftover veg scraps, peelings and cuttings into a freezer bag. You can even include veg that is a bit wrinkled, soft or past its best. Keep in the freezer and continue filling it up as you use more veg.

For example, this bag contains the ends of courgettes and aubergines, carrot and leek peelings, the inside of a red pepper and the tops of onions.

Step 2

When full, decant into a large saucepan with 1 litre water, salt, pepper and any herbs you have to taste. Oregano, thyme and basil work well. Chilli flakes give it a little kick.

Step 3

Simmer for about 25 mins, stirring occasionally.

Step 4

Sieve out the remains of the veg and wait for everything to cool down. Put the remaining veg into compost if possible.

I sieve the stock into a measuring jug so it’s easier to pour later.

Step 5

Pour stock into ice cube tray and slip into the freezer.  

You might have to grease ice cube trays with a little olive oil on a piece of paper towel.  

I use my stock cube in soups and casseroles, and as bases in risottos, curries and other rice dishes.

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Published by foodwastestories

The first food waste magazine.

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