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vegetables after making stock?

post #1 of 6
Thread Starter 

This weekend I plan on making a vegetable stock for the first time. I was just curious, and I've seen all sorts of suggestions for what to do with the vegetables after the stock is made. What I'm wondering is how much flavor should I legitimately expect out of the vegetables? I'm just trying to plan out a second use for the veggies so they're not bought solely for making stock (that's the cheapskate in me, I suppose). Thanks for any input on this :)

post #2 of 6

This is a case of saving for nothing, cause veggies for stock are so cheap, but if you insist, you can try a purée, a salad, may be a  tortilla.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 6

Compost pile! 

 

If you don't have one, maybe you know someone who does?

post #4 of 6
Thread Starter 

sounds like i'm trying to squeeze a little extra water from the rock. oh well, it was worth asking about I suppose. I don't have a compost pile but after we get done moving, I will most likely be starting one. Thanks!

post #5 of 6

I have to say David, when I make any type of stock, I sieve the solids out for the broth and then I sieve the veggies through to be added to  soup.  The garlic cloves and carrots in particular are great, not so much the celery, that I pitch out.  Just me, but they seem to thicken and make the soup a bit tastier.

post #6 of 6

Starch-y vegetables can indeed be reused as stated above, as a thickening agent for your end product. No need to throw them out, they will have absorbed at least a bit of the flavour from your stock as well as adding to it. Try puréing them with a bit of creme fraiche for a dip or condiment. Or throw a few eggs in there, blitz and use in some sort of veggie pie. Plenty of options, your imagination is the only limit :-)

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