How to turn Vegetable Scraps into Stock

How to turn Vegetable Scraps into Stock

I am always trying to reduce kitchen waste and always looking for what to do with vegetable scraps as living in an apartment it is difficult to compost. So we have the perfect solution and uses for your raw vegetable scraps, cuttings and peels to make veggie broth.

I have a Tupperware in the freezer which I add to over time with vegetable scraps. If you have a substantial amount of scraps in just a week or so, you can make the stock straight away without freezing. Just make sure all the vegetables are still fresh, they need to be fresh prior to freezing too. You want to avoid using wilted or spoiled products here. Make sure you wash all the vegetables prior to using also.

Best Vegetables to Freeze

Onions, carrots, celery and garlic are great to start as a base. Then save the roots, stalks, leaves and peels of many vegetables like leeks, potatoes, mushrooms, aubergine, courgette, peppers and squash. So make sure you save your garlic scraps and carrot peels!

Freezing-Vegetables-to-make-Stock

Vegetables not to Freeze

Some vegetables can be quite overpowering like brussels sprouts, cabbage and broccoli. I always keep the onion skins however to keep in mind this will make the stock brownish, so if you don’t want this I would avoid. The same goes for beetroot, the strong colour is maintained when making stock.

How to turn Vegetable Scraps into Stock

Reduce waste and make your own vegetable stock using our guide
Yield: 3 cups

Instructions

  • Begin to save all your vegetable scraps in a container or freezer bag, keep airtight and store in the freezer, adding to it whenever you have more.
  • When you have a substantial amount (around 5 cups), place all the ingredients into a pan and cover with water and bring to a simmer.
  • Leave for about an hour, stirring occasionally. Them remove from the heat and remove the vegetables.
  • Once cool, strain the remaining liquid though a cheese cloth or coffee filter to remove and granules.
  • Divide the stock into portions, you can use immediately or store in airtight containers and freeze!

TOP TIP: Onions and Garlic are a great base for stock, check out our Red Onion Relish and Roasted Garlic Spread recipes where you can save the peels for this stock.

Check out more of our Tips here or follow us on Pinterest for more inspiration.

Did you find this useful? Get in touch and let us know in the comments below!


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