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Veg peelings?

linzi1978
linzi1978 Posts: 106 Forumite
in Old style MoneySaving
Hi
I wondered if anyone made anything with the veg peelings etc from sunday lunch? (or am i going abit os ott! lol) :rolleyes:
Lads of potato peelings,carrot etc. We dont have a rabbit or anything and just wondered really!:o

Linzi
Cabbage: A familiar kitchen/garden vegetable about as large and wise as a man's head. - Ambrose Bierce
<8-8-8-8-8-8-8-8-8-8>
Started comping again Oct 2007
Wins so far :-
:j Cast iron book stand for kitchen (local radio comp) :j
:j Official review 0f 2007 TT Races book :j
:j 4 tickets to crealy devon :j

Comments

  • anniebooklover
    anniebooklover Posts: 1,211 Forumite
    the peelings could be used to make stock. If you are having a roast chicken today you could use the carcass and the peelings to make a chicken stock that you can freeze. Just add some herbs and an onion and you should get a decent amount.

    hth
    "Bad planning on your part does not constitute an emergency on my part."
    - Proverb
  • angchris
    angchris Posts: 1,179 Forumite
    i have been known to save the peelings and any leftover veg to make soup. throw it all in a pan with some stock and boil then blitz with a blender.
    proper prior planning prevents !!!!!! poor performance! :p
    Only when the last tree has died and the last river been poisoned and the last fish been caught will we realise we cannot eat money
    quote from an american indian.
  • clutterbunny
    clutterbunny Posts: 31 Forumite
    pretty certain my mum used to make crisps by deap frying the pealings of potatoes. See no reason why you couldnt do this with carrots ect.

    If you peal them quite thickly I think you could oven cook them until they are crispy and used them as chips for dip.

    HTH

    CB
  • linzi1978
    linzi1978 Posts: 106 Forumite
    Thanks for the suggestions I think i may just try yours for today clutterbunny as I am having pork so cant really make stock etc will let you know how i get on!

    Thanks

    Linzi
    Cabbage: A familiar kitchen/garden vegetable about as large and wise as a man's head. - Ambrose Bierce
    <8-8-8-8-8-8-8-8-8-8>
    Started comping again Oct 2007
    Wins so far :-
    :j Cast iron book stand for kitchen (local radio comp) :j
    :j Official review 0f 2007 TT Races book :j
    :j 4 tickets to crealy devon :j
  • morganb
    morganb Posts: 1,762 Forumite
    I've been Money Tipped!
    Please do let us know, that's something to keep the kids busy tomorrow....!!!
    That's Numberwang!
  • troll35
    troll35 Posts: 712 Forumite
    Funny this should crop up. The other day one of the kids said is there anything we can do with the potato peelings, so as the oven was on for tea we washed off the potato peelings, stuck them on a tray and left them in the oven for about 15 minutes. They were brilliant, the kids couldn't get enough fat free, salt free crisps.
    I like to live in cloud cuckoo land :hello:
  • linzi1978
    linzi1978 Posts: 106 Forumite
    Mine didnt turn out too good! I poured a little olive oil on them and then preseded to forget about them lol they were alittle black when I remembered about them!!!!!!!

    Oh well at least I tried!

    Linzi
    Cabbage: A familiar kitchen/garden vegetable about as large and wise as a man's head. - Ambrose Bierce
    <8-8-8-8-8-8-8-8-8-8>
    Started comping again Oct 2007
    Wins so far :-
    :j Cast iron book stand for kitchen (local radio comp) :j
    :j Official review 0f 2007 TT Races book :j
    :j 4 tickets to crealy devon :j
  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    Hi Linzi,

    I keep a container in the freezer for the peelings and bits of vegetables that I don't use (brocolli and cauliflower stalks, ends of carrots and cabbages etc). When the container is full, then I use them to make vegetable stock.

    Potato peelings make great crisps and are very nutritious: Preheat the oven to it's highest temperature. Dry off the slices with kitchen paper, put them in a bowl add some chilli or garlic powder and toss around in some olive oil. Spread them out on a baking sheet in a single layer and pop into the hot oven for about 15 minutes. You need to keep a really close eye on them as it's a fine line between being undercooked and burnt! Drain on kitchen paper and add salt and pepper to taste. My kids love them!

    Pink
  • dronid
    dronid Posts: 599 Forumite
    Part of the Furniture 500 Posts Combo Breaker Photogenic
    I just tried the trick of dry roasting of the potato skins! How good is that! They were great and OH told me he thought they were better than his preferred brand of posh crisps! And with all the fibre of the skins. Very happy with a very useful tip!
    :T

    I could make it better myself at home. All I need is a small aubergine...

    I moved to Liverpool for a better life.
    And goodness, it's turned out to be better and busier!
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