Make Your Own Vegetable Stock

When you spend the extra money to buy fresh produce and maybe even organic produce you want to make sure nothing goes to waste. That means the ends of vegetables like carrots and the peels of vegetables like sweet potatoes. You can even add in onion, shallot and garlic skins! The day you are making the vegetable broth have a look in the fridge for any veggies that are looking sad and wilted, for example any leftover kale, celery or herbs. Or  save your veggies in a ziploc bag in your freezer until you have enough to make a stock. A basic stock recipe...

INGREDIENTS:

  • 1 carrot chopped

  • 1 piece of celery chopped

  • 1/2 an onion

  • 3-5 cups of veggie scraps. Try mushrooms, mushroom stems, broccoli and cauliflower stems, herb stems. Avoid veggies like cabbage and brussel sprouts.

  • One inch of fresh ginger peeled and sliced

  • Bay leaf

  • A handful of parsley or cilantro

  • 14 cups of clean water

INSTRUCTIONS:

  1. Place all your veggies along with the water in a large pot and bring to a boil. Reduce heat and simmer for about 1 hour.

  2. Strain through a mesh sieve and let cool. You can either store in a jar and put it in the fridge for a week or pour into ziploc bags or ice trays to free for longer term storage.

  3. Use your stock for soup, braising meat or vegetables, cooking rice or grains, or add a splash to your next sauce.

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