Zero Waste Cooking: Broccoli, Carrot, Onions

Carrot Tops

Combine with garlic, pine nuts or salted sunflower seeds, extra-virgin olive oil, sea salt and pepper and blend until pureed. Stir in grated romano cheese. Toss with cooked pasta (add a little pasta water to thin out) or roasted vegetables.

Broccoli

Chop stems (peel if they’re older) and steam or saute in olive oil.

Vegetable Broth

Vegetable scraps – peels, ends, stems, leaves, tops, herbs – from onions, scallions, celery, carrots, garlic, corn, leeks, fennel, kale, herbs, parsley, Avoid potato (it turns the stock cloudy), zucchini, green beans, cabbage and brassicas (they become bitter), but use any of those if you’re making a soup using the broth.
Flavorings: Peppercorns, bay leaf Non-vegan: Add rinds from Parmesan cheese
Add to a large pot of water with sea salt and simmer, partly covered, for at least an hour. Strain and cool. Discarded vegetables go in the compost pile. Use this stock in recipes that call for chicken stock. Use for lentil, bean and vegetable soups instead of water. Keeps in the fridge for about a week, or freeze for up to three months.
Carrot peels, onion ends and peel Add to vegetable stock. If you’re not ready to make stock, store in an airtight container in the freezer.