Ingredients: |
Ingredients: Vegetable Scraps of your choice saved and kept in the freezer until you have enough to make a batch.
This is a list of what i save and use:
Carrot peels and the ends that I cut off
Potato peelings
Garlic skins
Onion skins and the ends that I cut off.
The root bulb of celery, the ends of stalks that i cut off and the leaves
Scallions. the ends that i don't use
Leeks, all the parts that i don't use
Radish ends
Asparagus ends
Mushroom ends
Tomato cores
Green cabbage ends
Red cabbage ends
Zucchini peels and the ends
Yellow squash peels and ends
Parsley stems
Rosemary stems
Escarole stems
Kale stems
Green been ends
You can use any vegetable scraps you like.
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Directions: |
Directions:Once you have a nice amount of frozen scrap saved you are ready! I save my scraps in 1 gallon sized freezer bags. I'll use 6 to 8 filled when i make mine. I also put in a whole bulb of garlic, an extra carrot or two, an onion and if i have them, some dried Porcini mushrooms. I have found that the more scraps, the richer the stock.
Using your larges stock pot, put all your frozen vegetable scraps in. Fill the pot with hot water and bring the bot to boil. Turn the heat down until you get a nice simmer. Simmer for 3 to 4 hours stirring every once in a while.
When your stock is done, turn off the heat and let i cool for awhile. Then using another large pot, place a colander on the empty pot and ladle the stock in to the colander. I use a potato masher to press out as much stock as i can. Continue until you have strained all the stock.
Pour stock into the size freezer containers you like. I use a combination of large and medium containers. Lable and Freeze until ready to use.
I add Vegetable stock in place of water in soups, stews, and chili. I'll add it to beef stock for soup.
This stock comes out rich and flavorful!
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This recipe for Vegetable Stock is from