Vegetable Stock From Scraps makes a rich delicious versatile stock made from vegetable scraps.
With so many things at an all-time high in the grocery store, I thought it might be good to share this lovely trick for making delicious vegetable stock. Using just vegetable scraps that would otherwise be thrown out. You can make delicious vegetable stock from scraps. I know it might seem surprising that you can make anything from carrot cores and onion peels. But it’s absolutely what I do to make this gorgeous rich stock.
Each time I cut up vegetables, I place the scraps in a Zip Lock gallon-sized bag in the freezer. This includes the peels and cores too. I continue filling up the Zip Lock Bag by simply grabbing it from the freezer whenever I have more scraps to add. Then popping it back into the freezer. These scraps work wonderfully for slow simmering on the stove top, creating a velvety rich vegetable stock that I use for risotto, soups, broths, sauces. You name it. Vegetable Stock From Scraps is one of the most versatile stocks you have in your kitchen. Being able to make it anytime I’d like to, is somewhat of a luxury. Although it might not seem so until you have made some yourself.
Why I Love To Make It
Once you make it, it is unlikely you would want to use anything store-bought. It is a superior in flavor, taste and simple to make. Even the experience of making stock is pleasant. There is something quite enjoyable about a pot simmering on the stovetop. The aromas tend to fill the kitchen and as you go about your day, catching the scent in the air, it creates an anticipation for the finished product.
I almost always cook something with my stock on the very same day I make it. It’s too tempting not to. This usually is a risotto since I find much too convenient that the warm stock is sitting right where I need it to ladle in the risotto. But whether you use it the same day or save for later, it works just as well for all the recipes that call for a good vegetable stock.
What You Will Need To Make It
2-3 tbsp. salt
2 cloves of garlic
1 bay leaf
2 tbsp. butter
Remove your vegetable scraps from the freezer and place them in a large stockpot. Fill the stockpot with about a gallon or so of water. Add an ample amount of salt, about 2 tablespoons per gallon I find works well. Which works out to the recommended 1.5 tsp of salt per quart of water. You can also add peppercorns if you’d like to the pot. Add two garlic cloves. You do not need to remove the peel from the garlic. I like adding some fat to my homemade stock. It creates more richness to the final product. I add about 2 tbsp of butter with a bay leaf.
Place lid on and heat on a low simmer for several hours. Since this is not a bone broth where you would be slow simmering the bones to release all the goodness from them which takes about 8-12 hours. The vegetables work much quicker so you can have stock ready to use in as little as 1.5-2 hours.
At the 1.5-hour mark, give your stock a taste test. I find my stock is perfect right around the 2 hours mark. When the stock is to your liking. Remove it from the heat. Then use a fine mess strainer over a bowl to separate the liquid from the vegetable scraps. The scraps can be added to your compost or discarded. Add the liquid to glass containers like these Le Parfait Milk Jugs or wide-mouth mason jars. Or something similar. When cool, place in the fridge to store.
Best Vegetable Scraps To Use For Vegetable Stock
All Types of onion including shallots, and scallions (and their peels)
Carrots (including the leafy part)
Fennel (in small amounts, you don’t want to add too much or it can overwhelm the stock)
What can I use Homemade Vegetable Stock for?
This vegetable stock from scraps can be used in many ways. My favorite way to use this stock is for risotto and soups. More specifically, mushroom risotto. It creates a delicious rich risotto that brings out the wonderful flavors of mushrooms within the risotto. But you can also use it for gravies, sauces, soups, and even warm it on the stovetop to drink on its own.
What other vegetables can I use for the vegetable stock?
Above you will find the very best vegetables to use for making vegetable stock.
In small amounts these vegetables can also be used:
- squash peels
- green beans
- bell pepper
- egg plant
Leftover herbs to use? Here are some herbs that work well for stock:
- dill (in small amounts)
What can I store the vegetable stock In?
Storing your vegetable stock is easy. I suggest using a glass container for the stock. I find mason jars work wonderfully. But my very favorite way to store the stock is using these Le Parfait Milk jugs. It makes it fun to use and easy to pour. Be sure to store your stock in the fridge.
How long does the vegetable stock last?
This vegetable stock should last for up to a week in your fridge. Make sure to smell any stock before using it just in case it has gone rancid. I have not run into this issue yet, but it’s better to be safe than sorry.
- 2 handfuls of vegetable scraps
- 4 quarts of water (1 gallon)
- 2 garlic cloves
- 2 tbsp sea salt
- 1 tbsp of butter
- bay leaf
- Remove your vegetable scraps from the freezer and place them in a large stockpot. Fill the stockpot with a gallon or so of water.
- Add an ample amount of salt, about 2 tablespoons per gallon or the recommended 1.5 tsp per quart.
- Add two garlic cloves. You do not need to remove the peel from the garlic. I like adding some fat to my homemade stock. It creates more richness in the final product. I add about 2 tbsp of butter with a bay leaf.
- Place lid on and heat on a low simmer for several hours. Since this is not a bone broth where you would be slow simmering the bones to release all the goodness from them which takes about 8-12 hours. The vegetables work much quicker so you can have stock ready to use in as little as 2 hours.
- At the 1.5-hour mark, give your stock a taste test. I find my stock is usually perfect right around the 2-hour point. When the stock is to your liking turn off the heat.
- Use a fine mess strainer over a bowl to separate the liquid from the vegetable scraps. The scraps can be added to your compost or discarded.
- Allow it to cool, then pour the liquid into a glass container to store in the fridge. I find Le Parfait Milk Jugs work great as do wide-mouth mason jars.
Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 445mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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