Homemade Vegetable Stock Using Scraps
I saw a video online recently about making homemade vegetable stock from your leftover veggies scraps.
So now there is no wasting any part of a vegetable and it makes excellent stock.
Makes 8-10 cups
Vegetables:
Once your gallon bag is full (less than 6 months), pour all scraps into a large bowl and fill with water. Add peppercorns and bay leaves. Bring to simmer and cook for at least 30 minutes, (up to 1 1/2 hours) uncovered. Strain, pour into mason jars and store in refrigerator up to 4 days. You can also fill up an ice cube tray, freeze and then pop out and store them in a freezer bag (freeze up to 3 months) - use them in soups and sauces.
Note: I also used broccoli stems, green beans ends and lemon ends. This is a great way to use vegetables before they go bad. If you know you aren't going to finish the celery cut it into large pieces and throw into the freezer bag.
So now there is no wasting any part of a vegetable and it makes excellent stock.
Makes 8-10 cups
Vegetables:
- 1 freezer bag (gallon size)
- Onions (tops, bottoms and skin)
- Celery (tops & bottoms of stalk)
- Carrots (tops, bottoms and skin)
- Stems of herbs such as parsley, thyme, basil
- Garlic (tops, bottoms and skin)
- Mushroom stems
- Potatoes (tops, bottoms and skin)
- 2 teaspoons black peppercorns
- 2 bay leaves
Once your gallon bag is full (less than 6 months), pour all scraps into a large bowl and fill with water. Add peppercorns and bay leaves. Bring to simmer and cook for at least 30 minutes, (up to 1 1/2 hours) uncovered. Strain, pour into mason jars and store in refrigerator up to 4 days. You can also fill up an ice cube tray, freeze and then pop out and store them in a freezer bag (freeze up to 3 months) - use them in soups and sauces.
Note: I also used broccoli stems, green beans ends and lemon ends. This is a great way to use vegetables before they go bad. If you know you aren't going to finish the celery cut it into large pieces and throw into the freezer bag.
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