Vegetable Stock from Kitchen Scraps
Waste not, want not! This Vegetable stock is so much better than any store bought! You control the ingredients
crockpot, 6 qt
various vegetable scraps
water, to cover
Label a gallon freezer bag. Every time you make a dish and have vegetable scraps, add them to bag.
When bag is full, add vegetable scraps to 6 qt. crock pot or a dutch oven. This photo has brussels sprouts stems, onion and garlic skins and ends and sweet pepper stems and seeds.
Next, i usually clean out the vegetable drawer of any older vegetables. Here are some asparagus ends, 1/2 of an onion that was old (but not rotted) and some baby carrots that have seen better days.
Add any herbs that you have in the vegetable drawer, as well. Here I added thyme and sage.
Add water just to barely cover. Cook on low for 5 or 6 hours or on high for 1 to 2 hours.
Strain solids from the stock through a colander. Use right away or place in freezer bags and freeze. The stock will freeze for many months.
Keep large freezer labelled in your freezer. As you are making other dishes, save all of the vegetable scraps you have. Vegetables that work well for vegetable stock are skin, leaves and ends of;
Add smaller quantities of stems of herbs, such as;
Recipe Courtesy of BinkysCulinaryCarnival.com All rights reserved.