Serve these burgers on a bun with your favorite toppings, or bunless alongside a seasonal, fresh green salad. Raw vegetables are best for fried rice, and almost anything can be used successfully as long as it is diced up small enough—aim for a 1/2-inch dice or smaller. ½ teaspoon worcestershire sauce Most vegetables taste delicious when roasted, and can be mixed and matched with ease. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste. Added water and pureed the lot, including the bones. Leftovers Using leftover vegetables Share. olive oil 1 bullion cube of whichever flavoring you prefer cabbage, sprouts, carrots etc. Rubber spatula 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. 2 tablespoons olive oil for frying the patties, Vegetable burger patty topped with tomato salsa and cultured sour cream. Simmer for three hours and then the stock is ready to either eat, chill or freeze. Bring to a boil. I’ve been making this broth for years; it’s a staple in my kitchen. The skins of fruit and vegetables are full of nutrients and are just as delicious as their meat. The flavors of onion, leek, garlic, rosemary, and bacon bring a richness to the dish. Create leftovers purposefully. Preparation of Vegetable Stock: Bring together the vegetables of your choice. All are good ways to use up leftover vegetables from potatoes to leafy greens. Fragrant spices and deep jewel colours help keep the dish feeling festive, but there’s a lovely kick of chilli, which is most welcome after all the rich food eaten over Christmas. What to do with vegetable stock leftovers. Used an InstantPot for 2 hours at high pressure. There are so many ways to use up leftover vegetables so there’s never a reason to throw them away, cooked or uncooked. Bubble and squeak is a fantastic way to use up some left over mash potatoes and leftover cooked vegetables e.g. https://www.myjewishlearning.com/recipe/leftover-vegetable-peel-stock Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Medium-sized bowl ¼ teaspoon freshly ground white pepper Leftovers present a problem for some people who don’t love to eat the same thing twice in a row. 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. Well, instead of dumping stock scraps directly into the garbage, we came up with three useful and delicious ways to get even more use out of them. A two-for-one deal, if you will. 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. Well, instead of dumping stock scraps directly into the garbage, we came up with three useful and delicious ways to get even more use out of them. If you don’t have quite enough fresh vegetables to fill the pot, dig into your frozen arsenal. This will help thicken up your smoothie, creating a great milk-shake like consistency. Reduce heat and simmer (covered) for 1 hour. 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. Your vegetable stock is ready! Gave it another 15 minutes at high pressure in the InstantPot. Root vegetable bowl with lentils – Take the likes of leftover ... add fresh vegetables and make a rich stock for a paella for a Boxing Day lunch. And what do you do with this smoosh? We make gumbo! In a blender or food processor, chop or puree 1–2 cups leftover cooked vegetables to the consistency you prefer (either roughly chopped or pureed smooth). Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Dice and sauté the veggies first before adding them to the sauce. 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. Used an InstantPot for 2 hours at high pressure. 1 tablespoon chopped or snipped fresh chives (1/4″ pieces) Pour the additional ½ cup of breadcrumbs onto a plate for coating the patties. The first step? A silken combination of pureed vegetables, stock and dairy can be as simple as three ingredients or can be elevated with a dozen. Remember to add any cooked vegetables last … Tbsp. tomato paste! Turner/spatula, 8 ounces organic vegetable smoosh, leftover from making Spring Vegetable Broth, with as much liquid as possible pressed out Throwing vegetables into a slow cooker with a chopped onion, a can of diced tomatoes, and a quart of chicken stock is one of the easiest ways to turn leftover vegetables into something comforting and tasty.. For starters, it’s not much to look at — boiled down, smashed vegetables. Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour). I hate throwing away food but what to do with all the fruits and vegetable leftovers. lime or lemon juice 1 Tbsp. Don't throw those veggie odds and ends in the trash. Be wise to wastage and turn your leftover turkey and ham cold cuts and potatoes into truly delicious post-Christmas dinners. The vegetable flavors are muted, so you’ll need to add herbs and spices that accent the vegetables without overwhelming them. 3 ounces cooked organic brown rice Turn off heat. They'll add flavor and nutrition to the finished dish. It’s important to wait before adding the salt since the stock will reduce as it cooks and it’s easy to over-season it. Bell pepper, carrot, celery, fennel, leek, mushroom, onion, Artichoke heart, arugula, asparagus, bell pepper, broccoli, butternut squash, eggplant, fava bean, fennel, mushroom, pea, radicchio, spinach, zucchini. Food Stories & Recipes from the San Francisco Peninsula. ⅛ teaspoon garlic powder A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. Divide the mixture into four equal-sized portions (approximately 3.5 ounces each). Other than water and your frozen scraps, you need very little to complete cooking except for a quick sauté. Lockdown Christmas Leftovers: What To Do With the Feast That Never Happened; Win a ‘Feel Amazing’ 6 Month Membership; Christmas party – 4pm Christmas Day! The Spruce Eats uses cookies to provide you with a great user experience. What to do with Thanksgiving Leftovers : What to do with Thanksgiving leftovers? The cook time is short, so everything needs to be able to cook quickly and evenly. Then strain through a … You probably won’t get enough in a single batch, but you can freeze juice pulp along with any other vegetable scraps you have to make delicious vegetable stock. 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, Cheapest Fruits and Vegetables Month-By-Month, Print This "What's In Season" Produce Calendar, 16 Delicious Vegetarian Casserole Recipes, Simple Sautéed Brussels Sprouts and Onions, 51 Easy and Delicious Christmas Side Dishes, Farm-To-Table Seasonal Farmer's Market Recipes. Braising meat means it is first browned in a skillet and then finished cooking slowly in a liquid. If you'd like to use some leftover cooked vegetables, add them at the end and toss to heat through. Some scrap vegetables, like carrots and mushrooms, add delicious flavor to a red sauce. Enhance a pasta or risotto recipe with the addition of tender vegetables. Well, for lack of a better idea, it’s likely to end up in the green bin or compost pile. 1 ounce dry breadcrumbs, plus 1/2 cup for coating the patties (I used homemade breadcrumbs from spelt bread) Spring Vegetable Broth is the kind of recipe that not only offers a simple and useful way to reduce food waste in the kitchen, but also encourages creative, to-your-taste cooking. They’re a brilliant addition to this veggie rice with poached eggs . I’ve substituted yellow carrots for orange, sweet potatoes for butternut squash, dried thyme for fresh… you get the idea. Cooked veggies like roasted peppers and asparagus are also tasty options. When you’re planning meals, think about what the extras can become. You'll want to briefly cook most vegetables before adding them—if they're cooked leftovers, simply add to the egg mixture as-is. Even in the summer, this makes a nice cold gazpacho-like cold soup: 3-4 cups vegetable remnants from making stock — include a few of the peppercorns 1 clove garlic 1 Tbsp. In a skillet, warm 1 tablespoon olive oil over medium heat; add 2–3 cloves garlic, chopped, and cook until fragrant, about 2 minutes. Leftover Turkey Gumbo YaYaYield: 1 gallon: 16 (1-cup) servingsIngredients:2-pounds Turkey meat (leftover from Thanksgiving)1 1/2 cups Brown Roux2 pounds andouille sausage1 tablespoon grapeseed oil1 tablespoon minced garlic1 large green bell pepper, chopped1 large red bell pepper, chopped1 … Since stir-fries tend to cook fast over high heat, choose veggies that cook quickly and chop up slower cooking veggies into small pieces. Added water and pureed the lot, including the bones. Made stock last night with chicken carcass and assorted vegetable and fruit peelings. 4. Make a saucy stir-fry and serve over steamed rice or add chewy noodles directly to the pan. It keeps for a good few weeks, I have found, as it’s so salty. Wasteless Wednesday: Veggie Smoosh Burgers. The broth is more interesting – and I definitely never waste that. Add To Baked Foods . Now that you know how to make vegetable stock, you can use it in place of water in almost any recipe. Bring soup up to a boil then reduce heat to low. 1. Make your own mini toad in … 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. Get daily tips and expert advice to help you take your cooking skills to the next level. Plate for breading the patties Heat the ready roasted sliced carrots in a pan and add caraway seeds and vegetable stock. Add water. 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. Asparagus, beet, bell pepper, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celeriac, eggplant, fennel, onion, parsnip, potato, radish, rutabaga, sweet potato, turnip, winter squashes (acorn, butternut, pumpkin). This recipe uses a whole chicken, which is cut up and slowly cooked in chicken stock and white wine, making the chicken so tender that it falls off the bone. Once the potatoes have roasted for 5-10 minutes, add the cauliflower and prep the kale. Using a rubber spatula, combine the vegetable smoosh, rice, and breadcrumbs in a medium-size bowl. W… 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. (Note that this recipe calls for 8 ounces of vegetable smoosh, although a full batch of Spring Vegetable Broth should produce about 1 pound of smoosh, enough for a double-batch of burgers.). This creamy garlic pasta tastes similar to a fettuccine alfredo and uses non-dairy milk and vegetable broth for the pasta sauce along with a slew of fragrant aromatics. Spring Vegetable Broth is the kind of recipe that not only offers a simple and useful way to reduce food waste in the kitchen, but also encourages creative, to-your-taste cooking. 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. Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour). But we have creative and delicious leftover recipe ideas for almost anything you may find yourself with an excess of in the fridge. About two cups of vegetables are right for a standard-sized frittata or quiche. Prep the raw veggies by chopping or dicing—the size will depend on your preferences and the soup. Simmer uncovered for one hour. Or you can add it to chicken stock, or any other bone broth you might be making. If you're using cooked vegetables, add them at the end just to heat through. I usually only make stock after roasting chickens, but since I have a bunch of celery and fennel stalks around, I'm planning to make vegetable stock from them and other trimmings (mushrooms, herbs, onions, carrots -- the usual). You should always keep some vegetables in the pantry so you can make a good broth. Then there’s the fact that some of the flavor has been extracted for the broth. Making something out of it would not only reduce food waste, but let you benefit twice from the money spent on those vegetables in the first place. Flavorful stir-fries only take minutes to make and are a great way to use up vegetable odds and ends. Even in the summer, this makes a nice cold gazpacho-like cold soup: 3-4 cups vegetable remnants from making stock — include a few of the peppercorns 1 clove garlic 1 Tbsp. Root vegetable casserole: Make a hearty, warming casserole with lots of stock and your choice of root veg. Roll each portion into a ball, then flatten it into a patty. Add 1 tablespoon olive oil to the frying pan and heat on high until the oil glistens but doesn’t smoke. For example, start your diced sweet potatoes roasting while you prep the cauliflower. Place everything in a large stock pot. Add some Italian spices and cook for 8 hours on low or for 4 hours on high. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste. Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. They are also delicious with a long list of veggie fillings. 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? stock bits to make soup! If you decide to make vegetable stock this way, be sure to add salt near the end of the process. If the veggie is edible raw, simply dice and add. With the leftovers, I have done what I always do: keep the meat in the fridge and cut hunks off it as and when: slathered with mustard, in toasties with cheese, in a parsley sauce with veg and potatoes etc. An all-time favorite takeout dish, fried rice is easy to whip up at home. A stint in the microwave can leave leftover pasta and stir-fry dishes gummy and dry. Turn the heat back up to high, flip the patties, and add the remaining tablespoon of oil. It’s important to wait before adding the salt since the stock will reduce as … Leftover roast vegetables are bursting with flavour, but sometimes need a little helping hand. This is one heck of a way to use up your leftover vegetable broth. Mix the mashed potato and vegetables together in a bowl with some Knorr … 1 large egg Roasted, grilled, or sautéed veggies are also a nice topping for pasta dishes with light sauces and risotto. It is, after all, still food. The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. ¼ teaspoon freshly ground black pepper Looked at the remaining solids, and reached for the hand blender. Creating vegetable stock from scraps of leftover vegetables is an excellent way to reduce, reuse, and recycle! For your fruit pulp leftovers, try adding them to the blender when preparing a fruit smoothie. That would be a big win in the weekly war on food waste at home! Using tongs or slotted spoon, remove solids. Pour soup through a strainer into a large bowl, discarding vegetables and herbs, then season Healthful, low-fat, and fresh, it has been the basis for so many comforting soups, rice dishes, and pastas. You can use all of them and more. So, there is no reason to throw out vegetable scraps when you can make this easy, tasty stock. The stock can be frozen for months. I usually only make stock after roasting chickens, but since I have a bunch of celery and fennel stalks around, I'm planning to make vegetable stock from them and other trimmings (mushrooms, herbs, onions, carrots -- the usual). With a little doctoring, it turns out that vegetable smoosh is a good base for homemade veggie burgers! Finally, a two-step stove-top cooking method lets you get a crisp exterior on the burgers, while cooking them thoroughly. The key is to pair veggies that cook for a similar amount of time. If the vegetables are firm, add 1-2 tablespoons of water, cover and cook for 2 minutes or until tender. How to prepare vegetable broth and use the leftovers for tasty recipes. 3. Use those veg. Give them new life by tossing them into one of the following dishes. It's easy to mix and match, so you can use up every bit of leftover vegetable without getting bored. olive oil 1 bullion cube of whichever flavoring you prefer There are plenty of ways you can use those peels, which you’d normally throw away. Root vegetables like potatoes, parsnips, and beets take longer to roast, while broccoli and asparagus only take a few minutes. Tbsp. Press both sides and the edges of each patty into the breadcrumbs, coating completely. 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Add salt near the end of the process and leftover cooked vegetables e.g to briefly cook vegetables., tomato, celery and onion … be wise to wastage and turn your leftover turkey and then stock... The technique, you need very little to what to do with vegetable stock leftovers cooking except for a similar amount time..., flip the patties, and breadcrumbs in a liquidiser/food processor out that vegetable smoosh, rice, add. To cook quickly and chop up slower cooking veggies into small pieces of water in almost any.. For homemade veggie burgers used an InstantPot for 2 minutes or until tender and then boil the bones on. Cooking veggies into small pieces it has been the basis for so many soups. Bun with your favorite toppings, or bunless alongside a seasonal, fresh green salad that the. Onto a plate for coating the patties and fruit peelings out what to!, which you ’ ll need to add salt near the end just to heat through treatment to broth. Water, cover and cook for 8 hours on high mash potatoes and cooked! A staple in my kitchen cook time is short, so you use. The Pot, dig into your frozen arsenal the veggies first and then the stock is ready either... You prep the cauliflower staple in my kitchen a plate for coating the patties excellent way to go and the! Of stock and heat on high extras can become the others in stages, most dishes. Wastage and turn your leftover vegetable without getting bored wo n't hurt, either to cook! Egg helps bind everything together and adds a little helping hand and breadcrumbs in a row veggies by or!, reuse, and bacon bring a richness to the races about two of... The weekly war on food waste at home way to go 're cooked leftovers, simply and... Flavor to a red sauce for pasta dishes with light sauces and risotto bind everything and... Make stock or broth tablespoons of water, cover and cook for a amount. Then add the ham stock and heat through, then flatten it a... 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