You don’t need to throw away all the vegetables peelings and offcuts. These can be easily used in your recipes to make it more delicious. For this reason, you have to know how to incorporate offcuts and trimmings into your recipes like soups, salads, and bakes. You can apply some creative ways to use up slightly past-date fruit and vegetables. Here are some tips for you to use up vegetable scraps.
Trimmings and offcuts
You need to save all the vegetable scraps like onion skins and ends, tomato cores, carrot tops, and celery leaves. Then bring those to a simmer in a pan of cold water. You can add a bay leaf and a few black peppercorns to the stocks. This is the best way to use up these vegetable scraps. It is important to continue simmer for 30 minutes and then cools those properly before draining out the vegetables.
Vegetable peelings
You can use vegetable peelings while preparing soups. It can add a good flavor that may make your soup more delightful. So try to freeze vegetable peelings until you have enough for a soup. Peelings are also good to prepare vegetable crisps.
Old and bendy vegetables
Slightly old vegetables can be used to make strews. You can also try cakes, muffins, and brownies with old beetroot. Bendy vegetables can be easily used to prepare versatile vegetable soups. You can chop those into chunks or cut them in a food processor. Then try to use those to prepare cakes and other bakery items.
Stalks and leaves
Usually, stalks of herbs have a much stronger flavor. So you need to chop those finely before applying in your dishes. You can use roots and stalks of coriander in any Thai recipes. The leaves of vegetables like cauliflower and broccoli also can be used in your recipes.