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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A great way to use potato peelings. This recipe can be used to replace water in any soup recipe, or to use as broth when deglazing roast pan or fry pan to make gravy. You can also serve the stock as a soup. Discard potato peelings and serve with noodles or other cooked veggies and favorite seasonings. From The Popular Potato Best Recipes by Valwyn McMonigal. Yield is approximate. See Karen from Colorado's Homemade Stock for other great ideas from other vegetable trimmings including onion skins, meat bits, etc. Love these 'waste not want not' recipes. Ingredients:
6 potatoes, peelings only, washed |
1 onion, sliced |
2 carrots, peeled and sliced |
1 celery rib, diced |
5 cups water or 5 cups potato water or 5 cups broth |
Directions:
1. Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth.
2. Lower heat and simmer for 1-1/2 hours.
3. As the liquid evaporates, add a little more to keep the veggies covered.
4. Strain and discard veggies.
5. Store stock in refrigerator or freeze until required.
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