Guest guest Posted January 27, 2002 Report Share Posted January 27, 2002 I once took a (3-hour) cooking class with a French-trained chef, and she saved all vegetable scraps for stock. I've been getting organic veggie boxes and the produce is of excellent quality. So I'm saving scraps in freezer bags -- onions tops & peelings, carrot tops, garlic peel, potato peel, etcetera. I plan to rinse the scraps and simmer them in water, then strain the scraps and have vegetable stock. One use will be for making soup when I have a vegetarian guest. Also it may give more variety to my cooking, since meat broths, while wonderful, have a distintive flavor in soups. So my questions are: how nutritious is vegetable broth from frozen scraps? And is there anything I should not use? Daphne Quote Link to comment Share on other sites More sharing options...
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