5 tips to reuse and cook vegetable peels

Most of us throw away vegetable peels and slices after chopping or cutting the vegetables, but you will be amazed to know that you can make some interesting delicacies using these vegetable peels and reduce kitchen waste. Some vegetable peels contain more nutrients than the vegetable, thus it is a great idea to reuse vegetable peels and enjoy a hearty delicacy at home.

An interesting way in which vegetable peels can be used is by preparing a simple homemade chutney. This is one of the traditional ways of reusing vegetable peels in Indian cuisine. So, next time you think of throwing it aside

Save peels from vegetables like carrots, potatoes, onions, and garlic to make a flavourful vegetable stock or broth. Simply simmer the peels in water with herbs and seasonings, strain the liquid, and use it as a base for soups, stews, and risottos.

Potato peels, sweet potato peels, and even peels from other root vegetables can be turned into crispy snacks. Toss the peels with a bit of oil, season with salt and your favorite spices, and then bake them in the oven until they become crispy and golden brown.

Many vegetable peels, like zucchini, cucumber, and eggplant, can be sautéed or stir-fried. Cut them into thin strips and cook them with your favourite meat, spices, sauce or seasonings.

Vegetable peels can be blended into purees and soups to add nutrition and flavour. For example, blend broccoli stems and carrot peels into a creamy vegetable soup. Ensure that the peels are well-cooked and soft before blending to achieve a smooth consistency.