March 3, 2025, 2:52 pm | Read time: 3 minutes
In the kitchen, cooking usually results in leftovers. Whether it’s the stalk of broccoli, the leaves of carrots, or the peel of potatoes — you shouldn’t throw these leftovers away because you can reuse a lot of them.
After peeling, potato skins typically go into the compost bin, but this is actually wasteful since they can be wonderfully repurposed. But it’s not just potato peels that can be given a second life — the greens from carrots or kohlrabi can be, too. myHOMEBOOK has three ideas on how to reuse vegetable scraps.
Chips Made from Potato Peels
Anyone who regularly cooks potatoes will always have leftover peels. If you don’t want to throw the leftovers away, you can transform them into tasty potato chips. However, it is important that the potatoes are untreated. They should also not have any bruises or be damaged. Sprouting or green potatoes should also not be used, as they can have an increased content of toxic solanine.
After peeling, the potato peels must be thoroughly washed and dabbed dry. The next step is to put them in a bowl with some oil and spices. Salt, pepper, and ground paprika are ideal. Once well mixed, spread the peels evenly on a baking tray and bake at 200 degrees Celsius (392 degrees Fahrenheit) for 15 to 20 minutes.
Making Stock from Vegetable Scraps
If you nibble on a few carrots from time to time, you will usually be left with the ends, which you don’t have to dispose of. You can freeze them and collect them. The ends of fennel, onions, parsnips, or parsley root can also be collected until you have enough stock. Leaves or the skin of kohlrabi can also be frozen.
If you have about a kilo of leftover vegetables after a certain time, you can use these for stock and thus have a wonderful basis for stews.
Bring the vegetable scraps to a boil with about two liters of water and a pinch of salt. Let it simmer on low heat for two to three hours. After straining, continue to cook the broth for an additional 20 minutes. The broth can be used straight away or kept in the fridge for about a week. You can freeze it for later use or can it in sterilized bottles or jars. To do this, place the bottles and jars in the oven at around 150 degrees Celsius for half an hour. Once canned, the stock made from vegetable scraps will keep for six months.
Own harvest 3 ways to process grapes when they are ripe
Store Correctly These Fruits and Vegetables Should Not Be Placed in the Vegetable Drawer
Attention! Which vegetables should not be eaten raw?
Pesto Made from Leafy Greens
Whether from carrots, radishes, or kohlrabi — the leaves can be used to make wonderful pesto. You can either give it as a gift or simply enjoy it yourself. The leaves should be thoroughly washed and then placed in the blender with a few other ingredients. These can be pine nuts, walnuts, or garlic, for example. A little Parmesan cheese can also be added for a creamy consistency. A generous drizzle of olive oil is essential.
Mix all the ingredients together in a blender. The finished pesto should then be filled into clean jars. Decorated with a ribbon, everyone will be delighted with a homemade gift.