Potato Peel Stock
Transform your kitchen scraps into liquid gold with this eco-friendly Potato Peel Stock recipe! Crafted from simple yet flavorful ingredients like potato peels, carrot skins, onion husks, and celery leaves, this zero-waste stock is a sustainable way to reduce waste while maximizing flavor. Gently simmered with garlic, bay leaf, and peppercorns for an hour, this nutrient-packed broth is perfect as a base for hearty soups, stews, or grain dishes. Not only is it an excellent way to stretch your grocery budget, but it also delivers deep, savory notes that elevate any recipe. Store it in your fridge for up to five days or freeze for later use—this homemade vegetable stock is versatile, economical, and bursting with goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Potato peels (washed thoroughly)
- 1 cup Carrot peels
- 1 cup Onion skins
- 1 cup Celery leaves or scraps
- 2 Garlic cloves (unpeeled, lightly smashed)
- 1 Bay leaf
- 1 teaspoon Peppercorns
- 1 teaspoon Salt
- 8 cups Water
Instructions
Wash all your vegetable scraps thoroughly to remove any dirt or debris. Avoid using peels or scraps that are moldy or overly blemished.
In a large stockpot, combine the potato peels, carrot peels, onion skins, celery leaves, and garlic cloves.
Add the bay leaf, peppercorns, and salt to the pot.
Pour in 8 cups of water, ensuring all the ingredients are fully submerged. If needed, add more water to cover the scraps.
Place the pot over medium heat and bring it to a gentle boil.
Once boiling, reduce the heat to low and let the stock simmer uncovered for 60 minutes. Stir occasionally to extract maximum flavor from the scraps.
After cooking, strain the stock through a fine mesh sieve or cheesecloth into a large bowl or another pot to remove the solids.
Discard the strained vegetable scraps (or add them to your compost bin if applicable).
Taste the stock and adjust seasoning with additional salt if needed.
Allow the stock to cool completely before storing. Transfer to airtight containers or jars and refrigerate for up to 5 days, or freeze for up to 3 months.
Use the potato peel stock as a base for soups, stews, or as a flavorful replacement for water in grain dishes like rice or quinoa.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 21.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4567 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
