This vegetable stock is made using accumulated vegetable scraps. Veggie scraps can include tops, skins, and stems. Store veggies scraps in a large, airtight ziplock bag for up to 6 months until ready to use. This stock can be modified by adding other fresh vegetables, herbs, or roasted poultry bones. Here’s a tip: avoid bitter or cruciferous vegetables like broccoli and brussel sprouts for best flavor.
Ingredients:
Vegetable scraps, tops, skins, stems
Water
Salt, pepper, and any other spices of preference
Tools:
Stove top
Large pot
Instructions:
Ensure all veggie scraps are rinsed thoroughly
Place veggie scraps into large kitchen pot and fill the pot with water until veggies are submerged
Bring the pot of water and veggies to a boil. Once boiling, cover the pot and bring the stock to a simmer.
Simmer stock for at least 2 hours
Stock can be used immediately or frozen for about 3 months.
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