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Making vegetable/mineral stock.?
I have been saving and freezing vegetable scraps to make some stock with. Veggies that are not normally used in soups like cucumber, zucchini, etc... have just been put to compost. since they really don't seem to go with the usual suspects. Should I be including these "odd" stock scraps for the broth or would it taste strange or off as I am imagining?
3 Answers
- Nana LambLv 74 years agoFavorite Answer
I include all squashes, zucchini, yellow crook neck, patty pan in the veggies to go into soups and stews.
Have you been saving the liquid the veggies are cooked in? that is where all the water soluble vitamins and trace nutrients are and should not be put down the drain!
Squashes are in a lot of the mixed veggie assortments I have been getting and work very well in soups and stews. When cooked down they add a lot to the stock. I cook the veggies in the saved cooking liquids and save a lot on seasoning the finished soups!!
- ckngbbblsLv 74 years ago
You probably could use the zucchini because they are pretty benign in flavor but cucumber has a distinctive flavor and I wouldn't use that one.
- doctormcgoveranLv 64 years ago
the skins would be rude flavors on cucumbers and it would be a lot of cooking down to get much out of cucumbers or zuchini,
