Recipe Vegetable Stock From Scraps
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Add frozen vegetable scraps to a 6 quart stock pot.
Recipe vegetable stock from scraps. If you plan on using this stock as a reduction e g. Using a sieve strain the stock to remove the solids. Let stock cool completely.
Bring water to a boil and then let it simmer for 30 minutes. Other than water and your frozen scraps you need very little to complete cooking except for a quick sauté. Keep adding scraps until the storage container is full.
Recipe adapted from the healthy maven. Transfer the contents of the container into a large pot and fill three quarters of the pot or until the scraps just start to float with water. Cover and bring to a boil.
You can do this in the same pot you ll simmer the stock in. Put about 5 cups of assorted vegetable scraps like peels of carrots onions bottle gourd as well as stalks of cauliflower broccoli mushrooms etc. In a large pot.
Add 3 litres of water along with bayleaf peppercorns parsley and thyme. You should have enough water in the pot where you can easily stir the vegetables. Stock will keep in fridge for up to 1 week or in the freezer for up to 3 months.
Spices optional salt optional a little bit about the salt. With a basic formula of 2 cups chopped vegetable scraps to make 1 quart of stock it s easy to scale depending on how much you want to make. Add water and the remaining ingredients.
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