A nutrient dense homemade stock
Reduce waste and make the most of your weekly groceries by cooking homemade veggie broth. Whenever you are cooking and have the tops or ends of vegetables, put them in a bag and store them in your freezer for later. Once you have enough saved up you can make the stock. This sustainable recipe uses your vegetable scraps, adding them to a pot of water and simmering for a few hours. Simply season with a pinch of salt for flavor and you have a delicious and versatile base for soups, risottos, and sauces. To make the most of this trick, avoid using fruit, opt for hearty vegetables, add garlic and onion skins, and use fresh or frozen herbs. When you're finished, strain out the herbs and vegetables and store the broth in the fridge for 4-5 days or the freezer for up to 6 months. Give this recipe a try and start loving your vegetable scraps!
Ingredients
Vegetables to use: onion, garlic, celery, leek, carrot, mushroom, turnip, squash, pumpkin peel, fennel, asparagus, broccoli, cauliflower
Herbs to use: rosemary, sage, bay leaves, parsley, thyme (can be frozen, fresh, or dried)
Salt and pepper to taste
Preparation
1. Add frozen vegetables and herbs to a pot.
2. Add water until fully covered.
3. Bring to a boil and simmer for 2-3 hours. Season with salt and pepper.
4. Store in fridge for 4-5 days or in freezer for up to 6 months.