This is something that you can pin AND start doing today!
This is FREE, this is good for the environment, and this is DELICIOUS.
We’re making our own vegetable stock!
It’s not hard.
Basically, every time you cook with veggies, start saving your crap. Put your crap in a big bag and keep it in the freezer until you have saved lots of crap.
See? Crap. What I mean by that is this:
- carrot tops
- broccoli cores and leaves
- cauliflower cores and leaves
- squeezed lemons/limes/oranges
- asparagus tips
- celery ends
- herb stems
- onion ends (roots and tops and skins and WHATEVER)
- apple cores
See where I’m going with this? Any vegetable bit can go into this pile of crap! Just save every time you cook in the same big bag, and when it’s full you make your own stock!
You can use ANYTHING – don’t discriminate!
When you’re ready to make stock, put all your veggies in a large pot, and cover them with water.
I like to add about a tablespoon of salt at this point, too, but you could leave out the salt if you’re watching your sodium intake!
Now, you just bring the water to a boil and let the stock simmer and simmer and simmer for 30 minutes to an hour until the veggies are wilted and happy and dark in color.
The vegetables are happy because they got to be a part of something instead of getting thrown out on the night their prettier cousins were eaten.
They told me so.
And that’s it! Strain the liquid into containers through a fine strainer (with cheesecloth or something if you’re into that) and store it until you need stock! This can take the place of chicken, fish, veggie stock…whatever! It’s a huge money saver and a great way to use everything you pay for in the produce department.
Up next….a recipe highlighting this gorgeous stock!