Potato Peel Stock Recipes
ROASTED POTATO PEELS
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
- Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
- Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.
POTATO PEEL STOCK
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 recipe #214220 for other great ideas from other vegetable trimmings including onion skins, meat bits, etc. Love these 'waste not want not' recipes.
Provided by foodtvfan
Categories Stocks
Time 1h15m
Yield 6 cups
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 181, Fat 0.3, SaturatedFat 0.1, Sodium 36.6, Carbohydrate 41.2, Fiber 5.6, Sugar 3.5, Protein 4.7
ROASTED POTATO PEELS
These are delicious and easy to make. Use the baked potato flesh for hash browns, soup or whatever. Cook time does not include the initial potato baking time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450°. Place peels on a lightly oiled baking sheet; brush the peels with the butter.
- Bake until peels are golden and very crisp, about 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 108.7, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.4, Carbohydrate 13.1, Fiber 1.6, Sugar 0.6, Protein 1.6
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