Homemade Vegetable Stock
How to make Vegetable Stock from Scraps
Use stock more often. Adding stock to a dish or using it in leu of water will add a rich flavor to your recipes. That's why I always have some on hand in the freezer. I stopped paying for stock years ago...
Why pay for stock, when you can make it at home from the scraps you typically throw away? The concept may seem odd to you at first- saving your scraps for stock. But it is economical and results in a delicious homemade stock that is superior to store bought versions.
I know you are probably asking yourselves....what do you mean by vegetable scraps? I usually use the ends of veggies (carrots, zucchini etc.) and peels (onion garlic). I scan the fridge for veggies that are about to go bad and I'll throw them into the mix. Some veggies have an overpowering taste- so use them with caution.
The main rule of thumb is: if you wouldn't eat it- don't make stock from it!!!
Here's an infographic to help you get a better idea of what scraps to use.
Scraps from Vegetables
Salt, to taste
Seasoning, to taste (bay leaf, pepper corns, thyme, oregano, garlic cloves, etc.)
- Heat 1T oil to the pan
- Add vegetable scraps
- Saute Vegetable Scraps for 1 min
- Add water, enough to cover the vegetable scraps.
- Bring contents to a boil over high heat.
- Lower heat to low.
- Add spices, to taste. Don't go nuts with the salt.
- Simmer for 25mins.
- Drain liquid from pot.
- Let stock cool before storing.
- Store stock in the refrigerator if you plan on using it right away. Otherwise, freeze it in ziplock bags or ice cube trays.