SOS: Save Our Scraps Veggie Stock

SOS: Save Our Scraps Veggie Stock

[vc_row][vc_column][vc_single_image image=”580″ img_size=”600 x 400″][vc_column_text]A lot of everyday scraps from food prep can go in a vegetable stock. If it isn’t rotten, toss it in!

For example, any of these beauties plus many more!

  • Onion skins, leek trim, garlic, green onion
  • Carrots, celery, peppers, asparagus, broccoli stems, zucchini
  • Stems of herbs

 

Handy hint: Don’t have a pot of stock continuously on the back burner? Freeze scraps in an airtight container until you are ready to simmer a pot of stock.

 

Ingredients

  • 4-6 cups of scraps
  • 2 bay leaves
  • 5 black peppercorns
  • clove of garlic
  • salt to taste

 

 

Method 1: Quick Veg Stock

  • Add all ingredients to in a medium pot. Cover with cold water and bring to a boil over high heat.
  • Reduce temperature to medium and simmer stock for one hour.
  • Follow directions for straining and storing below.

 

 

Method 2: The Flavour Booster

  • Preheat oven to 200 C. Toss scraps and garlic lightly with 1 tablespoon olive oil and place in a shallow roasting pan.
  • Roast for 20-30 minutes (depending on size and variety of scraps) until caramelized, but not charred in any way.
  • Transfer roasted vegetables to a large pot and cover with cold water. Add bay leaf and peppercorn and bring to a boil over high heat.
  • Reduce temperature to medium and simmer stock for one hour.
  • Follow directions for straining and storing below.

 

Straining and storing this mega-tasty stock

  • Cool stock completely to lukewarm, then strain and compost the solids.
  • Pour stock into clean jars, leaving a good half-inch of headspace. Cool completely in the refrigerator.
  • Store up to five days in fridge or freeze for up to three months!

 

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