All, Eat, Other 3

Coriander Stock

By · On August 3, 2011

You might one day find yourself at the end of a culinary adventure with a fabulous meal but with a whole lot of waste. If you ever find yourself with some left over coriander stems and roots, pop them in the freezer to use next time you make an oriental flavoured soup by letting it simmer in the soup’s stock. Voila! So easy.

Make stock from Coriander stem and roots

Hi my name's Kimanh. I blog about stuff I like. Cooking. Eating. Making. Exploring. Taking photos. & Blogging. I'm married to a humanitarian worker and we live in Vanuatu - a tropical paradise in the South Pacific Ocean. Nice to meet you.

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3 Comments

  • Jo says: August 3, 2011 at 2:02 AM
    oh good! I always waste so much when it comes to herbs! The ones we grow ourselves are ok, but when we have to buy them you waste most of the bunch because the recipe only needs a tablespoon or two! thanks for the practical tip.
    Reply
  • AnnOnandOn says: August 3, 2011 at 2:26 AM
    I just love the smell of coriander.
    Reply
  • Sassy Pumpkins says: August 12, 2011 at 1:19 PM
    I do this with the clean, peelings and trimmings from fresh ginger too. Also, if you have left over fresh herbs, but don't need them right away, instead of letting them go bad and throwing them out, clean and dry them, then rip into smaller pieces, place in ice cube tray with a bit of water in them and freeze into cubes...then when you need some herbs for a stock or something where the herbs are being cooked, just throw in an ice cube or two. I try to put about a tsp or 2 per cube. Once they are frozen, remove from tray, place in ziploc freezer bag and label which herb or herb mixture the cubes are. I do this also with citrus juice, so if a recipe calls for juice for half a lemon, lime, etc I juice the rest and when you've got soup that needs a bit of kick, drop the juice cube in just before serving for a fresh hit of lemon or lime =)
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