Homemade Vegetable Scrap Stock

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

1. 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.
2. Rinse the vegetable scraps thoroughly under running water to remove any dirt or impurities.
3. In a large pot, add the vegetable scraps and cover them with water. The water should be enough to fully submerge the scraps.
4. Add bay leaves, peppercorns, garlic cloves, and a pinch of salt to the pot. These ingredients will enhance the flavor of the stock.
5. 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.
6. During the simmering process, skim off any foam or impurities that rise to the surface with a spoon or mesh strainer.
7. After simmering for the desired time, remove the pot from heat and let it cool slightly.
8. 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.
9. 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.
10. 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.
11. 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.

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