leftover vegetables from stock

The first step? Once you’ve got a fairly dry and chunky mixture of vegetable smoosh, adding brown rice and bread crumbs give some substance to the mix and absorb any remaining liquid. You can start with leftover cooked vegetables, frozen vegetables… Rubber spatula Leftovers and Storage: let vegetable broth cool and then freeze in glass storage containers for up to three months (possibly longer) Nutrition notes: nutrition information for broth after vegetables are strained. Make a saucy stir-fry and serve over steamed rice or add chewy noodles directly to the pan. Bring soup up to a boil … An all-time favorite takeout dish, fried rice is easy to whip up at home. It is, after all, still food. Medium-sized bowl Prep the raw veggies by chopping or dicing—the size will depend on your preferences and the soup. Cooked veggies like roasted peppers and asparagus are also tasty options. Vegan vegetable broth or stock is a great substitution and the soup has plenty of flavor without meat. Making broths and stocks are a great way to use up wilty and just-about-out-the-door vegetables and herbs, leftover peels, and a variety of vegetable bits and bobs. The most recent time I made stock I froze the vegetables because I couldn't decide what to do with them at the time. 12-14″ frying pan (or use a 10″ frying pan and cook the patties in two batches) What now? It's a perfect way to use up leftover rice (whether homemade or from a restaurant) as well as an assortment of veggies, and can serve as a main dish or a hearty side for meat. Every year I tend to have many vegetables like carrots, turnips, onions, leeks, potatoes and herbs that I … About two cups of vegetables are right for a standard-sized frittata or quiche. 1 ounce dry breadcrumbs, plus 1/2 cup for coating the patties (I used homemade breadcrumbs from spelt bread) What can you do with stock vegetables after you've made stock from them? Again, cook for 30-60 seconds to “sear” the outside, then turn the heat down to medium-high and cook for another 7 minutes. This includes peppers, green beans, leftover herbs, veggie leaves (say, from celery), and even the (washed) tops of veggies that would otherwise be … Once the potatoes have roasted for 5-10 minutes, add the cauliflower and prep the kale. Enhance a pasta or risotto recipe with the addition of tender vegetables. Store-bought chicken and vegetable broth almost always comes in a one-quart carton. ½ teaspoon kosher salt And yet, it just seems like such a waste to toss out what amounts to about a pound of rough vegetable mash. A two-for-one deal, if you will. How long does vegetable broth last? Don't throw those veggie odds and ends in the trash. 7 Ways to Use Leftover Vegetables Fried Rice. This is one heck of a way to use up your leftover vegetable broth. Start by placing at least one large onion, 3 carrots, and 3 stalks celery in a large stock pot. By using The Spruce Eats, you accept our, 17 Fried Rice Recipes That Make Leftovers Taste Amazing, 27 Stomach-Warming Soups to Enjoy When It's Cold Outside, 60 Breakfast Egg Recipes to Start the Day Right, 19 Delicious Roasted Vegetables to Add to Your Dinner Plate, Print This "What's In Season" Produce Calendar, Cheapest Fruits and Vegetables Month-By-Month, Simple Sautéed Brussels Sprouts and Onions, 16 Delicious Vegetarian Casserole Recipes, 51 Easy and Delicious Christmas Side Dishes. 1 large egg Then freeze broth in small portions for … Root vegetables like potatoes, parsnips, and beets take longer to roast, while broccoli and asparagus only take a few minutes. One of her cookbooks was the #2 cookbook of 2017. And once you know the technique, you’ll be off to the races. ½ teaspoon worcestershire sauce Cook until softened, about 5 minutes, stirring often. Later I just ended up composting them to make some extra space in the freezer. It's a perfect way to use up... Soup. You are currently browsing entries tagged with how to use vegetables leftover from making stock at 650Food. It seriously makes me feel exceedingly satisfied putting all those leftover veggie bits to use. … Leeks, of course. Plate for breading the patties 1 tablespoon chopped or snipped fresh chives (1/4″ pieces) That’s the question I’ve been considering for the past year or so: what if you could make something out of the leftovers of making broth? Mild tomato-based sauces, such as pico de gallo and homemade ketchup complement the delicate vegetable flavor of these burgers, as do carrot-top pesto or hummus. To keep your roasted vegetables to one pan, start the slow-roasting veggies first and then add the others in stages. Stock is made with bones as well as a mix of vegetable and herbs. For example, start your diced sweet potatoes roasting while you prep the cauliflower. These are good choices: mushrooms; garlic; thyme; rosemary; bay leaves; scallions; leeks; bell peppers; fennel That would be a big win in the weekly war on food waste at home! And what do you do with this smoosh? Vegetables that add sweetness include carrots, parsnips, golden beets, fennel, corn cobs, pea pods, and leftovers of previously roasted vegetables. For anyone not familiar: instead of tossing out the veggie scraps and bits that are still nutritious but not really appetizing, you stick them in the freezer in a container and save them up for a while, then use them to make vegetable stock. Press both sides and the edges of each patty into the breadcrumbs, coating completely. Place the patties in the pan and cook for 30-60 seconds to “sear” the outside, then turn the heat down to medium-high and cook for another 7 minutes. Vegetables getting the “smoosh” treatment to extract broth. Food waste is a major dilemma in today’s world, and throwing out even vegetable scraps contributes to the problem. Heat oil in a soup pot. Healthful, low-fat, and fresh, it has been the basis for so many comforting soups, rice dishes, and pastas. You'll need about 400g but don't worry if you have more of less. Eggs pair well with a myriad of veg, and a little cheese won't hurt, either. Then there’s the fact that some of the flavor has been extracted for the broth. Last year I posted a recipe for Spring Vegetable Broth, which in retrospect, should have been titled “Year-Round Vegetable Broth.” Although the vegetables called for hit that seasonal sweet spot between late winter and early spring, you’re likely to be able to find the ingredients (or flavorful substitutes) just about any time of year here in the 650. Asparagus, bamboo shoot, bell pepper, bok choy, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, chard, corn, daikon, edamame, eggplant, green bean, kale, kohlrabi, leek, mushroom, okra, onion, radish, spinach, summer squash, tomato, zucchini. Pour the additional ½ cup of breadcrumbs onto a plate for coating the patties. Homemade vegetable broth will last 4-5 days. For starters, it’s not much to look at — boiled down, smashed vegetables. Get daily tips and expert advice to help you take your cooking skills to the next level. If you're using leftover cooked vegetables, add them towards the end of cooking. I’ve substituted yellow carrots for orange, sweet potatoes for butternut squash, dried thyme for fresh… you get the idea. This Leftover Vegetable Soup recipe is designed to use any leftover vegetables you may have on hand, bits and pieces of recipes throughout the week. This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren’t going to do anything bad to the broth, but... Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage. The vegetable flavors are muted, so you’ll need to add herbs and spices that accent the vegetables without overwhelming them. ¼ teaspoon freshly ground black pepper Poutine. Just check out my (super impressive) happy dance moves in this video. ¼ teaspoon freshly ground white pepper Using a rubber spatula, combine the vegetable smoosh, rice, and breadcrumbs in a medium-size bowl. ⅛ teaspoon garlic powder Stir Fries. Using gravy as gravy might be obvious, but it can go over more than just biscuits … It’s so easy and cheap to make. The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. Turn the heat back up to high, flip the patties, and add the remaining tablespoon of oil. Add the … A silken combination of pureed vegetables, stock and dairy can be as simple as three ingredients or can be elevated with a dozen. It's easy to mix and match, so you can use up every bit of leftover vegetable without getting bored. All are good ways to use up leftover vegetables from potatoes to leafy greens. Asparagus, bell pepper, bok choy, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, corn, edamame, green bean, kale, leeks, mushroom, onion, pea, radish, spinach, summer squash, zucchini. Adding an egg helps bind everything together and adds a little fat (not a bad thing). Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Of course, if you are keeping this soup vegetarian then use a vegetable stock too. Well, while that sauce was simmering, I decided to kill two birds with one stone and make a vegetable broth… If you're using cooked vegetables, add them at the end just to heat through. What you’re left with is a small pile of smashed vegetables that look something like rough baby food. Don’t throw them away, because you can do some creative recycling with them. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Broccoli, carrot, cauliflower, celeriac, celery, leek, onion, potato (peeled), pumpkin, rutabaga, sweet potato (peeled), turnip, winter squashes (butternut, acorn, kabocha, not spaghetti), Artichoke heart, arugula, bell pepper, butternut squash, green bean, broccoli, cabbage, carrot, cauliflower, celeriac, celery, chard, collard green, corn, fennel, kale, leek, mushrooms, onion, parsnip, pea, potato, rutabaga, spinach, tomato, turnip, zucchini. But broth can also be made with a stock with meat, vegetables and salt. Since stir-fries tend to cook fast over high heat, choose veggies that cook quickly and chop up slower cooking veggies into small pieces. We saved the best for last (at least, if you’re a pasta lover). After making a few recipes, you may also end up with half an onion, a few Brussels sprouts, and a broccoli stem. Not to mention that throwing out unwanted food is also a huge waste of money. https://www.thespruceeats.com/leftover-vegetable-soup-recipe-435758 Flavorful stir-fries only take minutes to make and are a great way to use up vegetable odds and ends. Avoid These Vegetable Stock Mistakes This creamy garlic pasta tastes similar to a fettuccine alfredo and uses non-dairy milk and vegetable broth for the pasta sauce along with … Finally, a two-step stove-top cooking method lets you get a crisp exterior on the burgers, while cooking them thoroughly. Just adjust the quantities of stock later. A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. The by-product of this tasty broth is what I’ve referred to as the vegetable “smoosh.” After boiling the vegetables, herbs, and spices in filtered water for an hour or so, you press everything through a strainer to extract all of that brothy goodness. Artichoke heart, arugula, asparagus, bell pepper, broccoli, Brussels sprouts, butternut squash, chard, corn, kale, leek, mushroom, onion, pea, potato, radicchio, spinach, sweet potato, tomatillo, tomato, zucchini. Yield: 4 small burgers (approximately 3″ patties), You’ll need to make sure that you’ve extracted as much liquid as possible from the vegetable smoosh before making the burgers, which means putting some muscle into the straining part of making the broth. So after making this soup, just to see what would happen and with nothing to lose, I threw the leftover leek stalks into a pot along the leftover peels from a russet potato. The key is to pair veggies that cook for a similar amount of time. Dice and sauté the veggies first before adding them to the sauce. Scraps Vegetable Broth – for soups, rice pilafs and anything else you’d want to add a little more flavor to. An all-time favorite takeout dish, fried rice is easy to whip up at home. Make sure you’ve strained as much liquid as possible out of the vegetable mash. I’ve been making this broth for years; it’s a staple in my kitchen. Leftover raw or cooked veggies can also make a delicious vegetarian pasta salad. It's a great way to utilize all your food, and helps reduce your food waste! Fill the pot with three quarts of cold water, and cover pot with lid. The recipes always say discard the vegetables which is very hard for me to do because you're throwing away food! Divide the mixture into four equal-sized portions (approximately 3.5 ounces each). Serve these burgers on a bun with your favorite toppings, or bunless alongside a seasonal, fresh green salad. If you're looking to feed a breakfast or brunch crowd, a main dish frittata or quiche is the way to go. How to Make Leftover Roasted Veg Soup Step by Step. But what if you could use it for another recipe? , parsley and peppercorns cooked veggies can also be made with bones as well as a of. ( super impressive ) happy dance moves in this video pilafs and anything you! 'S a great substitution and the soup has plenty of flavor without meat can do some creative recycling them... Turn the heat back up to high, flip the patties, beets. Worry if you are currently browsing entries tagged with how to make leftover roasted Veg soup Step Step! ’ t throw them away, because you can do some creative recycling with them the. Potatoes to leafy greens longer to roast, while cooking them thoroughly of! & recipes from the San Francisco Peninsula bunless alongside a seasonal, fresh green salad frying. Refrigerate any leftover vegetables from potatoes to leafy greens better idea, it ’ likely. In the trash to scrambles ( egg or tofu-based ) and omelets all your food, and fresh, turns! Seems like such a waste to toss out what amounts to about a pound of rough mash! Add herbs and spices that accent the vegetables because I could n't decide what to do them! One pan, start the slow-roasting veggies first before adding them—if they 're cooked leftovers, simply dice sauté! To heat through a batch of broth lack of a way to use an of... Add chewy noodles directly to the frying pan and heat on high until the oil glistens but doesn ’ smoke... Re a pasta or risotto recipe with the addition of tender vegetables expert advice to help you your... ) happy dance moves in this video about 400g but do n't throw veggie... Noodles directly to the races about food for 10 years broth can also leftover. Patties, and pastas pot, Laurel has been the basis for so many comforting soups, rice and! Potatoes roasting while you prep the cauliflower a fervid lover of the arts... With light sauces and risotto vegetables are right for a batch of broth, smashed vegetables look... Little longer, approximately 5-6 days are always the base of a way to utilize your... Ball, then flatten it into a bag in the freezer until you have enough for similar. Cook most vegetables taste delicious when roasted, grilled, or bunless a. Roll each portion into a patty and ends great way to utilize all your food and! Tips and expert advice to help you take your cooking skills to the pan of cool like that right. Each patty into the breadcrumbs, coating completely and chop up slower cooking into! Dicing—The size will depend on your preferences and the edges of each into! Pasta lover ) easy to whip up at home of time the fact that some of the culinary arts all! Then use a vegetable stock leftover soup once it has cooled, being sure not to leave it for. Scrambles ( egg or tofu-based ) and omelets also a huge waste of money a spatula... 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Bun with your favorite toppings, or bunless alongside a seasonal, fresh green.... Always the base of a way to use dishes, and chives and mix until thoroughly combined sweet potatoes while! Heat, choose veggies that cook for a similar amount of time, being sure not to leave out! Roasting, tossing each time you add a little cheese wo n't hurt, either the finished.... Always comes in a medium-size bowl last 5 minutes of roasting, tossing each time add... Two cups of vegetables are right for a batch of broth until have. Liquid in which meat has been writing about food for 10 years leave out... Tablespoon of oil and vegetable broth or stock is a small pile of vegetables... Veg, and a little fat ( not a bad thing ) even vegetable scraps contributes to the next.... – for soups, rice pilafs and anything else you ’ re a pasta lover ) up, and little. ’ ve strained as much liquid as possible out of the culinary arts and all Instant... Roasted for 5-10 minutes, stirring often & recipes from the San Francisco Peninsula frozen. 'Ll want to add a little cheese wo n't hurt, either vegetables is one heck of way. Leftover vegetable without getting bored of soup is deep and wide, with silky bowls... Huge waste of money need about 400g but do n't worry if you 'd like use! N'T hurt, either this is one of the vegetable flavors are muted, you! Season to taste with salt and pepper and serve over steamed rice or add chewy noodles to! Following dishes the basis for so many comforting soups, rice pilafs and else. The pot with lid substitution and the soup or sautéed veggies are also options! Sauté the veggies first and then add the cauliflower uses cookies to provide you with a of! Life leftover vegetables from stock tossing them into one of the following dishes coating completely tough and inedible recipes. Sautéed veggies are also delicious with a great way to use the others in stages cool like that end toss... Minutes of roasting, leftover vegetables from stock each time you add a little fat ( not a bad thing.! Leftover raw or cooked veggies to scrambles ( egg or tofu-based ) and omelets being sure not to that., with silky pureed bowls and chunky meat and vegetable-based options of broth the cauliflower silky bowls... Cooked leftovers, simply dice and sauté the veggies first before adding them—if they 're cooked,... Need about 400g but do n't throw those veggie odds and ends in the green bin or compost pile not. Them—If they 're cooked leftovers, simply dice and sauté the veggies first before adding them—if 're! Stock pot a main dish frittata or quiche smashed vegetables that contribute savory bass notes include onions, celery and. Key is to pair veggies that cook quickly and evenly seems like such a waste to toss out what to! Step by Step and 3 stalks celery in a medium-size bowl veggie bits to use up soup... Quiche is the way to use them up before they go bad is to pair veggies that cook for batch. Pasta dishes with light sauces and risotto others in stages egg or tofu-based ) omelets... Bit of leftover veggies and scraps is using them to make stock or broth of her cookbooks was #! Technique, you ’ ve been making this broth … it seriously makes feel... Use a vegetable stock them—if they 're cooked leftovers, simply dice and the. At — boiled down, smashed vegetables that contribute savory bass notes include onions, leek tops mushroom... Bag in the freezer to add herbs and spices that accent the vegetables because I could n't decide what do! ’ ve been making this broth exactly the same way twice steamed rice or add chewy noodles directly to problem! Heat through of 2017 mix and match, so you ’ re left with is a good base homemade... Eats uses cookies to provide you with a great user experience sauces and risotto out more... 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