Contemplating homemade vegetable stock, I struggle with whether the vegetables are actually going to waste. But what's the one vegetable that all cooks always throw away half to three-quarters of?
Leeks, of course. The green stalks are tough and inedible and recipes always specify, 'white and light green parts only'.
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.
The result? A lovely, sweetish, onionish stock.
And absolutely no waste.
NO WASTE LEEK STOCK
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Hands-on time: 5 minutes
Time to table: 1 hour
Made 4 cups
8 cups water
Peelings from a potato (optional, I suspect)
'Green parts' from 5 leeks, roughly chopped
Start the water to bring to a boil. Add the potato peels and leeks and bring to a boil. Cover and let simmer for about 45 minutes.
(c) Copyright 2006 Kitchen Parade
Your Comments:
And I have to recommend mushrooms for a veggie stock. I used some shiitakes recently, and couldn't bear with tossing the stems, so I saved them for stock, and made a fantastic veggie broth using them. They add a real depth and earthiness.
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