Learn how to make a delicious and aromatic vegetable stock using scraps from your daily cooking. This homemade stock is a great way to reduce food waste and enhance the flavors of your soups, sauces, and other recipes. Follow this simple recipe and enjoy the benefits of a homemade vegetable scrap stock.
Ingredients
- Vegetable scraps (carrot peels, onion ends, celery leaves, etc.)
- Water
- Bay leaves
- Peppercorns
- Garlic cloves
- Salt
Directions
- Collect vegetable scraps from your daily cooking. This includes carrot peels, onion ends, celery leaves, and other trimmings. Make sure to discard any rotten or spoiled parts.
- Rinse the vegetable scraps thoroughly under running water to remove any dirt or impurities.
- In a large pot, add the vegetable scraps and cover them with water. The water should be enough to fully submerge the scraps.
- Add bay leaves, peppercorns, garlic cloves, and a pinch of salt to the pot. These ingredients will enhance the flavor of the stock.
- Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer for at least 2 hours. The longer you simmer, the more flavorful the stock will be.
- During the simmering process, skim off any foam or impurities that rise to the surface with a spoon or mesh strainer.
- After simmering for the desired time, remove the pot from heat and let it cool slightly.
- Strain the stock through a fine-mesh sieve or cheesecloth into a clean container, discarding the vegetable scraps. Press the scraps with the back of a spoon to extract any remaining liquid.
- Allow the stock to cool completely before refrigerating or freezing it. You can store it in airtight containers or ice cube trays for easy portioning and use.
- Use your homemade vegetable scrap stock in soups, stews, risottos, and other recipes that call for vegetable stock. It adds a flavorful base to your dishes and reduces the need for store-bought stock.
- Remember to label and date your homemade stock to keep track of its freshness. It can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
