So I made veggie stock...

[honey-lilac]

And I don't know what to do with the leftover vegetables. They don't really look too hot. I stashed them in the fridge because I felt guilty throwing them out, but limp, washed out onions/celery/carrots etc just don't really turn me on.

Any ideas? I'd make a stew or something but no one around here seems to like stews.

[Llyra]

If they're really soft, you can puree them and add them back to the stock. I usually don't bother, though-- by the time they're that soft, the flavor and vitamins are all out of them, and they're just fiber. So I usually toss them.

[Alyantavid]

I usually toss them. When we had pigs, I'd give them to them. Usually by the time I make stock, it's not veggies I'd actually want to eat (ends, stalks, etc) so I don't feel too bad throwing them out after using them for stock.

[Sayward]

compost!

[caiesmommy]

I use veggie scraps-so to me it doesn't feel like "wasting" anything. I use the ends of garlic, onions, potato pieces that aren't pretty, carrot ends, cabbage dried ends of veg that didn't get wraped, core piece of tomato...whatever I have frm the week. I never use fresh veg for stock. I make my stock usually sunday so it can simmer all day then I drain it and the veggies get put into a compost bag and the garbage picks it up tues. We're really lucky, compost is taken by the garbage man once a week. as well as recycling. Garbage garbage is every two weeks.

If you have a compost you can put cooked veggies but if you put anything else in the pot(meat. oils ect) you could attract nasty stuff you dont want coming around

[Miasmamma]

I agree with the composting replies. I have also fed mine to my dogs, just not the onions. They like the addition.

[Katho]

Originally Posted by caiesmommy

I make my stock usually sunday so it can simmer all day then I drain it and the veggies get put into a compost bag and the garbage picks it up tues.

I'm new to stock-making myself, but the cookbook I consulted (Vegetarian Cooking for Everyone) says that while meat stocks benefit from a long simmer, vegetable stocks shouldn't cook for much more than an hour.

[Chicky2]

I feed it to the chickens.