Potato Peel Stock Food
POTATO PEEL STOCK
A great way to use potato peelings. This recipe can be used to replace water in any soup recipe, or to use as broth when deglazing roast pan or fry pan to make gravy. You can also serve the stock as a soup. Discard potato peelings and serve with noodles or other cooked veggies and favorite seasonings. From The Popular Potato Best Recipes by Valwyn McMonigal. Yield is approximate. See Karen from Colorado's recipe #214220 for other great ideas from other vegetable trimmings including onion skins, meat bits, etc. Love these 'waste not want not' recipes.
Provided by foodtvfan
Categories Stocks
Time 1h15m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth.
- Lower heat and simmer for 1-1/2 hours.
- As the liquid evaporates, add a little more to keep the veggies covered.
- Strain and discard veggies.
- Store stock in refrigerator or freeze until required.
Nutrition Facts : Calories 181, Fat 0.3, SaturatedFat 0.1, Sodium 36.6, Carbohydrate 41.2, Fiber 5.6, Sugar 3.5, Protein 4.7
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- Wash your potatoes, peel them, and use the potatoes as you had planned to use them anyway.
- Put the peelings into your pressure cooker along with a bay leaf or two, and a few cloves of garlic. No need to salt or season further -- in fact, it's best if you don't, for maximum flexibility later.
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