Potato Peel Stock
Potato Peel Stock
You can make an incredibly rich and nutritious stock from something everybody throws out -- potato peels! Store this in tubs in the freezer for instant, healthy flavour in your soups, sauces, risottos, etc. Good for braising, fat-free sautéing of veg, too. It takes no added work from you and requires just 10 minutes of cooking time. And did we mention it's free? It's a breeze in your favourite pressure cooker, which makes a stock that's concentrated in flavour without long cooking times that kill nutrients and your fuel bill. Stop throwing out something healthy that you have for free, and paying for salty stock cubes! Makes so much sense!
- Wash your potatoes, peel them, and use the potatoes as you had planned to use them anyway.
- Put the peelings into your pressure cooker along with a bay leaf or two, and a few cloves of garlic. No need to salt or season further -- in fact, it's best if you don't, for maximum flexibility later.
- Use enough water to cover the peelings, then about 500 ml (2 cups) more. Remember, it's best to keep the stock concentrated so that it takes up less room in the freezer -- why dilute with tons of water that will just take up freezer space.
- Ready to cook
- About 10 minutes in the pressure cooker should be enough time.
- 10 minutes should be enough
- At the end of cooking, just pour it all through a strainer, then put in a covered container or a freezer bag, and freeze!
- Drain, and freeze
- The healthiest part of a potato is its peel, and you've just extracted a truckload of nutrients from it into a rich stock that will give a taste and nutrition kickstart to many future items you make! For free!
Sometimes the stock will come out darker than other times -- it depends upon the variety of potato.