(Still) Throwing Away Vegetable Peels? You Won’t Believe What Chefs Are Making With Them

Most of us tend to throw vegetable peels into the trash right after peeling them - but how many of us know that peels, like the vegetables themselves, are incredibly healthy?

Many vegetable peels, such as those from carrots, potatoes, onions, celery, and garlic, are packed with flavors and components that add depth and taste to stock. Instead of discarding the peels, they can be used to create a rich and flavorful stock.
Many chefs understand this potential and prepare stock from vegetable peels as part of a less wasteful food approach, where every part of the vegetable is fully utilized. In our case, as many peels contain bugs and other pests that are halachically prohibited, it's important to clean them well, or skip using them if cleaning is unsuccessful.

How to Make Stock from Vegetable Peels (clean of aphids and dirt of course)?

1. Preparing the vegetable peels:
Thoroughly wash the peels to ensure they are free of dirt, aphids, or chemicals. If possible, use organic vegetables.
2. Cooking:
Place the peels in a wide pot, add water (as needed), and bring to a boil.
3. Seasoning:
Add spices such as salt, paprika, thyme, rosemary, or bay leaves, and cook on a low flame for 30-60 minutes until the flavors are released from the peels.
4. Straining:
After the stock has finished cooking, strain out the peels, leaving only the liquids.

Benefits of Using Vegetable Peels:

Savings:
Instead of discarding the peels, use them to make stock, save money, and reduce food waste.
Extracting deep flavors:
The peels contain fats and minerals that add rich and complex flavors to the stock.
Nutritional advantages:
Many vegetable peels contain vitamins and minerals such as vitamin C, potassium, and dietary fibers, making the stock healthier and more nutritious.

In conclusion:

Using vegetable peels to make rich stock is a clever culinary trick that chefs enjoy. It not only fully utilizes vegetables but also contributes to preparing dishes with deep and complex flavors. So next time you prepare a meal, don't throw away the peels – clean them well, and use them to make rich, natural, and healthy stock!