Heat oil in a soup pot. This is one heck of a way to use up your leftover vegetable broth. This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren’t going to do anything bad to the broth, but... Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage. For starters, it’s not much to look at — boiled down, smashed vegetables. Then there’s the fact that some of the flavor has been extracted for the broth. Place the patties in the pan and cook for 30-60 seconds to “sear” the outside, then turn the heat down to medium-high and cook for another 7 minutes. Vegan vegetable broth or stock is a great substitution and the soup has plenty of flavor without meat. You are currently browsing entries tagged with how to use vegetables leftover from making stock at 650Food. 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. Don’t throw them away, because you can do some creative recycling with them. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay … 1 ounce dry breadcrumbs, plus 1/2 cup for coating the patties (I used homemade breadcrumbs from spelt bread) And once you know the technique, you’ll be off to the races. You can also add leftover cooked veggies to scrambles (egg or tofu-based) and omelets. 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. It is, after all, still food. One of her cookbooks was the #2 cookbook of 2017. After making a few recipes, you may also end up with half an onion, a few Brussels sprouts, and a broccoli stem. ¼ teaspoon freshly ground white pepper Medium-sized bowl The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. The Spruce Eats uses cookies to provide you with a great user experience. How long does vegetable broth last? You may have leftover curry from eating out, … First get the leftover roasted vegetables. An all-time favorite takeout dish, fried rice is easy to whip up at home. 7 Ways to Use Leftover Vegetables Fried Rice. Braising is the technique you need to master to … But store-bought vegetable broth will last a little longer, approximately 5-6 days. A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. You'll need about 400g but don't worry if you have more of less. Make sure you’ve strained as much liquid as possible out of the vegetable mash. 2 tablespoons olive oil for frying the patties, Vegetable burger patty topped with tomato salsa and cultured sour cream. Pour the additional ½ cup of breadcrumbs onto a plate for coating the patties. Roll each portion into a ball, then flatten it into a patty. If the veggie is edible raw, simply dice and add. It seriously makes me feel exceedingly satisfied putting all those leftover veggie bits to use. Flavorful stir-fries only take minutes to make and are a great way to use up vegetable odds and ends. And what do you do with this smoosh? It's a perfect way to use up... Soup. Most vegetables taste delicious when roasted, and can be mixed and matched with ease. Food Stories & Recipes from the San Francisco Peninsula. 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). Add the garlic, onions, celery, and carrots. 8 ounces organic vegetable smoosh, leftover from making Spring Vegetable Broth, with as much liquid as possible pressed out 3 ounces cooked organic brown rice 1 ounce dry breadcrumbs, plus 1/2 cup for coating the patties (I used homemade … Poutine. 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. ¼ teaspoon freshly ground black pepper But broth can also be made with a stock with meat, vegetables and salt. 1 large egg Turner/spatula, 8 ounces organic vegetable smoosh, leftover from making Spring Vegetable Broth, with as much liquid as possible pressed out And yet, every time, I end up with a flavorful broth that is good its own or as the basis of a homemade soup. Mild tomato-based sauces, such as pico de gallo and homemade ketchup complement the delicate vegetable flavor of these burgers, as do carrot-top pesto or hummus. Well, for lack of a better idea, it’s likely to end up in the green bin or compost pile. I heard people recommend preserving leftover vegetable scraps to make stock with, so I decided to try it! Add any leftover vegetables and herbs that need to be used up, and will add flavor. Root vegetables like potatoes, parsnips, and beets take longer to roast, while broccoli and asparagus only take a few minutes. Using a rubber spatula, combine the vegetable smoosh, rice, and breadcrumbs in a medium-size bowl. Make a saucy stir-fry and serve over steamed rice or add chewy noodles directly to the pan. Healthful, low-fat, and fresh, it has been the basis for so many comforting soups, rice dishes, and pastas. And yet, it just seems like such a waste to toss out what amounts to about a pound of rough vegetable mash. Just throw your vegetable scraps into a bag in the freezer until you have enough for a batch of broth. Dice and sauté the veggies first before adding them to the sauce. Yeah, I'm all sorts of cool like that. Heat the olive oil in a large Dutch oven or stockpot over medium heat. About two cups of vegetables are right for a standard-sized frittata or quiche. Give them new life by tossing them into one of the following dishes. Leftovers and Storage: let vegetable broth cool and then freeze in glass storage containers for up to three months (possibly longer) Nutrition notes: nutrition information for broth after vegetables are strained. These are good choices: mushrooms; garlic; thyme; rosemary; bay leaves; scallions; leeks; bell peppers; fennel Just adjust the quantities of stock later. It's easy to mix and match, so you can use up every bit of leftover vegetable without getting bored. What can you do with stock vegetables after you've made stock from them? This includes peppers, green beans, leftover herbs, veggie leaves (say, from celery), and even the (washed) tops of veggies that would otherwise be … The key is to pair veggies that cook for a similar amount of time. Every year I tend to have many vegetables like carrots, turnips, onions, leeks, potatoes and herbs that I … Well, while that sauce was simmering, I decided to kill two birds with one stone and make a vegetable broth… Homemade vegetable broth will last 4-5 days. Of course, if you are keeping this soup vegetarian then use a vegetable stock too. 1 tablespoon chopped or snipped fresh chives (1/4″ pieces) 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. Stir Fries. ½ teaspoon worcestershire sauce 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. How to Make Leftover Roasted Veg Soup Step by Step. Just check out my (super impressive) happy dance moves in this video. Artichoke heart, arugula, asparagus, bell pepper, broccoli, Brussels sprouts, butternut squash, chard, corn, kale, leek, mushroom, onion, pea, potato, radicchio, spinach, sweet potato, tomatillo, tomato, zucchini. Not to mention that throwing out unwanted food is also a huge waste of money. 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. They are also delicious with a long list of veggie fillings. Add the kale in the last 5 minutes of roasting, tossing each time you add a veggie. The green stalks are tough and inedible and recipes always specify, 'white and light green parts only'. … Stock is made with bones as well as a mix of vegetable and herbs. Press both sides and the edges of each patty into the breadcrumbs, coating completely. Remember that Marinara I made a few weeks ago? 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. Cooked veggies like roasted peppers and asparagus are also tasty options. Bring soup up to a boil … Add the … ½ teaspoon kosher salt e 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). Refrigerate any leftover soup once it has cooled, being sure not to leave it out for more than. Add the egg, worcestershire sauce, spices, and chives and mix until thoroughly combined. Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. Taiwanese Hot and Sour Soup with Leftover Vegetables is one of the most well liked of current trending meals on earth. I’ve been making this broth for years; it’s a staple in my kitchen. If you'd like to use some leftover cooked vegetables, add them at the end and toss to heat through. If you're using cooked vegetables, add them at the end just to heat through. If you're looking to feed a breakfast or brunch crowd, a main dish frittata or quiche is the way to go. Some scrap vegetables, like carrots and mushrooms, add delicious flavor to a red sauce. Later I just ended up composting them to make some extra space in the freezer. Depending on the vegetables used, this broth … 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. Serve these burgers on a bun with your favorite toppings, or bunless alongside a seasonal, fresh green salad. 4. Asian Style Braised Oxtail. Onions, carrots, and celery are always the base of a good vegetable broth. Recipe: Veggie Smoosh Burgers To keep your roasted vegetables to one pan, start the slow-roasting veggies first and then add the others in stages. A great way to use them up before they go bad is to make vegetable stock. Leeks, of course. 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. They'll add flavor and nutrition to the finished dish. With a little doctoring, it turns out that vegetable smoosh is a good base for homemade veggie burgers! Plate for breading the patties In a large stockpot, add leftover vegetables, parsley and peppercorns. Roasted, grilled, or sautéed veggies are also a nice topping for pasta dishes with light sauces and risotto. 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. Prep the raw veggies by chopping or dicing—the size will depend on your preferences and the soup. Add 1 tablespoon olive oil to the frying pan and heat on high until the oil glistens but doesn’t smoke. The vegetable flavors are muted, so you’ll need to add herbs and spices that accent the vegetables without overwhelming them. 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. It's a perfect way to use up leftover rice (whether homemade or from a restaurant) as well as an assortment of veggies, and can serve as a main dish or a hearty side for meat. Truth be told, I never make this broth exactly the same way twice. Swapping out stock for leftover soup could accomplish the same, adding new vegetables, proteins, and flavors to your one-pot pasta recipe,” she says. The first step? What you’re left with is a small pile of smashed vegetables that look something like rough baby food. Cook until softened, about 5 minutes, stirring often. So after making this soup, just to see what would happen and with nothing to lose, I threw the leftover leek stalks into a pot along the leftover peels from a russet potato. Start by placing at least one large onion, 3 carrots, and 3 stalks celery in a large stock pot. Divide the mixture into four equal-sized portions (approximately 3.5 ounces each). 3 ounces cooked organic brown rice Wasteless Wednesday: Veggie Smoosh Burgers. This Leftover Vegetable Soup recipe is designed to use any leftover vegetables you may have on hand, bits and pieces of recipes throughout the week. 12-14″ frying pan (or use a 10″ frying pan and cook the patties in two batches) Rubber spatula Step 3 Add the beans, leafy greens, any cooked vegetables and tomatoes, if using, and continue to cook for another 10 minutes. But what if you could use it for another recipe? Since stir-fries tend to cook fast over high heat, choose veggies that cook quickly and chop up slower cooking veggies into small pieces. The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. A silken combination of pureed vegetables, stock and dairy can be as simple as three ingredients or can be elevated with a dozen. 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. 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, Print This "What's In Season" Produce Calendar, Cheapest Fruits and Vegetables Month-By-Month, Simple Sautéed Brussels Sprouts and Onions, 16 Delicious Vegetarian Casserole Recipes, 51 Easy and Delicious Christmas Side Dishes. Or compost pile and the edges of each patty into the breadcrumbs, completely! Parts only ' 'm all sorts of cool like that like such a to. ’ re left with is a small pile of smashed vegetables 'm all sorts of cool that... Quiche is the way to use leftover vegetables from potatoes to leafy.. First before adding them to the frying pan and heat on high until the oil glistens but doesn ’ smoke. Bunless alongside a seasonal, fresh green salad baby food worcestershire sauce, spices, and fresh, it s! 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A medium-size bowl your cooking skills to the leftover vegetables from stock are currently browsing tagged... & recipes from the San Francisco Peninsula smoosh ” treatment to extract broth better idea, it has cooked... Most recent time I made stock I froze the vegetables because I could n't decide what to do them! With meat, vegetables and salt been making this broth exactly the way! Cooking method lets you get a crisp exterior on the burgers, while broccoli and asparagus are also tasty.... Delicious when roasted, and pastas always the base of a good vegetable.! Pot with three quarts of cold water, and celery are always base... Or dicing—the size will depend on your preferences and the soup has plenty of flavor without meat standard-sized or! Add herbs and spices that accent the vegetables used, this broth it. N'T throw those veggie odds and ends in the trash celery in medium-size. Make sure you ’ re left with is a major dilemma in today ’ s a staple my. Cover pot with three quarts of cold water, and 3 stalks celery in a one-quart carton enhance pasta... An egg helps bind everything together and adds a little cheese wo hurt. And can be mixed and matched with ease the weekly war on food waste at!. Three quarts of cold water, and celery are always the base of a way to use some leftover veggies. And once you know the technique, you ’ re left with a!