Often when we use vegetables in cooking we throw away the stalks and skins. A good way to save money and reduce waste is to use these discarded pieces - they can add flavor and texture to meals.
Here are some ideas for ways to use stalks and skins you may otherwise have put in the bin:
- Add grated broccoli, bok choy or cauliflower stalks to coleslaw for extra flavor and texture.
- Add sliced stalks and leaves from bok choy, celery or spinach to stir-fry’s for extra crunch.
- When mashing potatoes, you can boil the skin and mix it right in with the rest of the flesh.
- Grate carrots with their skins on to retain the nutrients. Use in salads, wraps or sandwiches.
- Blend and freeze vegetables that are past their best and put in ice cube trays. Once frozen transfer the cubes to bags in the freezer and use for mince meals and stews.
- Collect the stalks, peelings and leaves from vegetables and freeze them. When you have enough pop them in the slow cooker with water, salt, pepper and herbs and cook overnight. In the morning strain off the vegetable waste and you’ll have vegetable stock.