How To Make Homemade Vegetable Broth With Scraps Recipes

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HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY



How To Make Veggie Stock With Kitchen Scraps Recipe by Tasty image

Here's what you need: onion, celery, carrot, mushroom, garlic, potato, parsley, water

Provided by Merle O'Neal

Yield 1 serving

Number Of Ingredients 8

onion, tops, bottoms, and skins
celery, tops and bottoms
1 cup carrot, tops, bottoms, and skins
mushroom, stem
garlic, tops, bottoms, and skins
potato, tops, bottoms, and skins
parsley, stems
water, as needed

Steps:

  • Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
  • Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
  • Continue like this until bag is full.
  • Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
  • Bring water to a boil and then let it simmer for at least 30 minutes.
  • Strain water out of stock.
  • Refrigerate stock up to 4 days, or freeze up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 4 grams

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