Scrappy Vegetable Stock
((Printable Version))
As you cook throughout the week, you take all the little scraps of veggies that you would normally throw away and collect them into a gallon size freezer bag. Keep them frozen, adding to the bag as you go along. When the bag is full, you're ready to make stock. It's that easy!
I even go as far as to saving the "steaming liquid" left over from when I cook veggies and wilt spinach. I figure, why let all those vitamins go down the drain?
Any veggies that are getting a little too old to cook with are also great to add to your freezer bag.
Here is a list of veggies they recommend: onions, garlic, carrots, celery, parsley, leeks, chard, mushrooms, scallions, potato peelings, lettuce, eggplant, zucchini, green beans, and bell peppers.
Other veggies that are good but will add a more distinct flavor are: asparagus, parsnips, squash, fennel, corn cobs, pea pods, and cilantro.
When you're ready to get cooking- place all your frozen veggies in a large stock pot. Add about 3 to 4 quarts of water. Bring to a boil.
Add some seasonings such as thyme, basil, 1 or 2 bay leaves, and 1 to 2 teaspoons of kosher salt. Don't over salt your stock!
Simmer for 20 to 30 minutes, stirring occasionally.
Strain through a strainer covered with cheese cloth. When the stock is cool, adjust seasoning, and pour the stock into freezer bags in 2 to 4 cup increments.
Store in the freezer until you're ready to use.
I love homemade stock! Thanks for sharing.
ReplyDeleteGod Bless You :-)
ReplyDeleteA friend and I were just talking about reserving the water when we cooked veggies for veggie stock. I am starting it. We have carrots every day and sugar snap pea bits. If you keep the onion skins, they add color. I am sending more people your way by posting recipes on a private group website for a weight loss game we are playing. It is kind of like a co-opetition. {Hugs}
ReplyDeleteThanks for sharing 'Crunchy' with your friends! :)
ReplyDeleteIs there something other than a cheese cloth that can be used?
ReplyDeleteI'm glad you asked that. I just made it again this week and did without the cheese cloth for the first time. I strained it first through a large colander and I pushed all the excess liquid out by pressing on the vegetables with the back of a large wooden spoon. Then I poured the liquid through a fine mesh strainer to get the small bits of stuff out. It worked just fine.
Delete*I've been saving my bits for a couple of years, but never thought to save veggie cooking water. Will have to think about that.
ReplyDelete*using potato peel may cloud your broth. So will boiling. Doesn't hurt anything, but if clear soup is your thing, don't use potatoes and keep at a simmer.
*Any remaining solids will sink to the bottom and can be discarded at the time of use.