Recipe by foodtvfan
A great way to use potato peelings. This recipe can be used to replace water in any soup recipe, or to use as broth when deglazing roast pan or fry pan to make gravy. You can also serve the stock as a soup. Discard potato peelings and serve with noodles or other cooked veggies and favorite seasonings. From The Popular Potato Best Recipes by Valwyn McMonigal. Yield is approximate. See Karen from Colorado's Homemade Stock for other great ideas from other vegetable trimmings including onion skins, meat bits, etc. Love these 'waste not want not' recipes.
Top Review by gruntlady
I am very honored to get to review this recipe... made today..peeled potatoes for lunch(made Fries) put the potatoes in a stock pot with water only.(no potatoe water) and followed the rest of your instructions EXCEPT I kept the peel on the carrot too...and also used some celery leaves ( just cut them a bit with my kitchen shears) the smell was incredible...loved the idea of using the potatoe peel for stock.. the taste is pretty darn good too..even with out salt..this will make a awesome base to my vegie soup planned for tomorrows supper.. bet it would be even better if I'ld boiled the potatoes instead of making french fries.. I will UPDATE when I make again (and I WILL)..and use potatoe water instead of plain water... if it is this tasty with plain water..I bet using water from boiled will be super AWSOME
- 6 potatoes, peelings only, washed
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 1 celery rib, diced
- 5 cups water or 5 cups potato water or 5 cups broth
Directions See How It's Made
- Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth.
- Lower heat and simmer for 1-1/2 hours.
- As the liquid evaporates, add a little more to keep the veggies covered.
- Strain and discard veggies.
- Store stock in refrigerator or freeze until required.