DIY Veggie Stock: Waste Not!
A simple and sustainable way to transform everyday kitchen scraps into a rich, flavorful vegetable stock, perfect for soups, stews, and sauces.
Ingredients
- 8 cup water
- 4 cup mixed vegetable scraps such as onion peels
- 2 clove garlic smashed (optional)
- 1 leaf bay leaf (optional)
- 0.5 teaspoon black peppercorns (optional)
Instructions
- Collect your vegetable scraps: Keep a bag or container in your freezer to store clean vegetable scraps like onion peels, carrot tops and ends, celery trimmings, tomato cores, and broccoli or cauliflower stems. Wilting carrots and celery can also be used.
- Combine ingredients: In a large stockpot, combine the collected vegetable scraps, water, garlic, bay leaf, and peppercorns (if using).
- Simmer: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for at least 60 minutes, or up to 2-3 hours for a richer flavor. Skim off any foam that rises to the surface during the first 30 minutes.
- Strain: Carefully strain the stock through a fine-mesh sieve or colander lined with cheesecloth into a clean container, discarding the solids.
- Cool and Store: Let the stock cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 5-7 days or frozen for up to 3 months.
Notes
This stock can be frozen for up to 3 months. Feel free to customize with other aromatic scraps like mushroom stems, leek greens, or parsley stems. Avoid cruciferous vegetables like cabbage or Brussels sprouts, as they can make the stock bitter. You will yield approximately 2 quarts of stock.