Find smart ways to use or minimize trim waste after julienning vegetables.
1 Answer
Save vegetable trimmings in a freezer bag to make vegetable stock. This reduces waste and provides a flavorful base for soups and sauces.
Detailed Explanation:
Instead of throwing away the trimmed pieces after julienning vegetables, consider repurposing them. A great way to do this is to create homemade vegetable stock. Collect the trimmings, such as carrot peels, onion ends, celery leaves, and herb stems, in a freezer bag. Store the bag in the freezer until you have a sufficient amount. When ready to make stock, simply simmer the frozen trimmings in a pot of water for about an hour. Strain the solids, and you'll have a delicious and nutritious vegetable stock. This method not only minimizes waste but also provides a flavorful and healthy alternative to store-bought bouillon cubes or stock. You can also compost the trimmings if you have a compost bin. Composting returns valuable nutrients to the soil, enriching your garden.
Pro Tip:
Avoid using strong-flavored vegetables like broccoli or cabbage in your stock, as they can overpower the flavor. Also, thoroughly wash the vegetable trimmings before freezing to remove any dirt or debris.