What to Do with Vegetable Cuttings

Published on Monday, February 25, 2008, by CHOW Video Team / Edit Post

What to Do with Vegetable Cuttings

Your mother taught you that vegetable skins and cuttings are where all the vitamins are. Save them and use them for stock, and she will be proud.

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  • I save peelings of vegetables that I would use in stock for stock--carrots, onions including the skins (which have a lot of color and flavor), parsley stems, mushroom stems and peelings, and celery tops and trimmings, being careful to watch the proportions, particularly so the celery doesn't overpower the rest of the vegetables and being aware when making the stock of what I might have to add to...+READ

    I save peelings of vegetables that I would use in stock for stock--carrots, onions including the skins (which have a lot of color and flavor), parsley stems, mushroom stems and peelings, and celery tops and trimmings, being careful to watch the proportions, particularly so the celery doesn't overpower the rest of the vegetables and being aware when making the stock of what I might have to add to balance things out.-COLLAPSE

  • I've found it's best to avoid many of the cruciferous vegetables (broccoli, cauliflower, cabbage, brussels sprouts) when making stock. Too bitter of a taste.

  • Molly Katzen used to claim that *all* of it, "spoiled edges" and all were perfect for the stock pot. Usually I shy from that, though she must be right. Those "spoiled edges" would really only be dried-out places that look bad but are nutritionally just fine. I think? Theoretically I think anything shy of mold ought to be fine for the stew pot. Thoughts anyone?

  • Lately I have been saving the leaves from celery stalks and using them to improve chicken boullion, baked rice dishes, even a bowl of instant ramen.

  • You don't have to stick with vegetable stock... those scraps are wonderful for meat stock as well.

    You do have to be finicky with what you save, though -- spoiled edges still go in the compost. Skins, stems and suchlike are all good, though!