Save your veggie ends and mushroom stems

[Sutra]

I wasn't really sure where to put this but it seemed the right forum. I hate wasting food but I'm also kind of picky. I save all my onion, carrot, parsnip and turnips and other like veggies ends and skin. I just throw them in a bag to freeze. You can add them to broths and stocks as well as some sauce recipes and just remove before serving.
Mushrooms of every variety are my favorite food but I'm a brat about eating the stems. I think it's the texture. Instead of throwing them out I dry them to add to sauces and gravies dried or use my grain mill to make a course mushroom powder. This may also work in a food processor but I haven't tried.
Potato skins won't work for this and end up in the compost pile.

[KarenB]

Clean your potato skins before peeling and toss with olive oil, salt and garlic powder. broil in the oven and add a bit of cheese and heat until melted. Best healthy treat.

[Sutra]

That sounds delish! I'm definitely going to try that. Thanks for the tip.

[CM]

Don't forget the tough bottom part of the asparagus stems. I often boil them in the same water the asparagus is steamed in, but for a much longer time until most of the water has evaporated, then add the small amount that's left to the butter sauce used for the asparagus. They also make a good start for a vegetable stock. Artichokes are good for the same purpose. I love the flavor that artichokes add to a pasta sauce. I use boiled down apple peels and cores, lemon peels and ginger to make a syrup to add to apple pies and apple bars (and other pastries, too).

[KarenB]

Thanks CM. good tips. Never realized how wasteful I've been. I thought I was doing good at saving my potato water. Another question.. off subject a bit. What do you do with the pulp left from the juicer?

[Sutra]

I have used the pulp in muffin recipes. I'm going to whip up a batch of apple nut muffins tomorrow and see if I can put it to paper. I usually just eye ball it until the texture "feels" right. If that makes any sense. My juicer is not the most efficient and I generally have alot left. Apple pulp can also be blended into sauerkraut or used as a base to glaze pork. I've done the same with some tropical veggies such as mango and papaya for fish. The little left from bananas can be added to oatmeal or farina. I haven't found any use for the orange yet. But I'm always on the lookout.

[KarenB]

How about a simple sugar with an orange flavour? I strained it. I made this and used it on ice cream and pancakes. I also use it in a Yukon Orange quick bread. As a flavour and glaze.What a taste!

[Cassie-Jane]

All of you make me sound real wasteful! I just save my celery stems for stews!!
Thanks for all the great tips!!I am going to try them when I make my next Salad!

[Kateri-Marie]

wow-i never reallized what i was wasting! thanks, everybody!

[Southern_Grandma]

You can use the orange pulp to flavor a vinagrette for your salads.