VEGETABLE SCRAP STOCK
This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.
Provided by Jill Lightner
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
- Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
- Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
- Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 321.7 mg, Sugar 2.8 g
VEGETABLE STOCK WITH KITCHEN SCRAPS
Nothing beats homemade vegetable broth, and this recipe is as easy as it gets! Just start with a gallon-size sealable plastic bag containing the onions, celery and carrots and pop it in the freezer. Over time, add your vegetable scraps to the bag and once it's full, place the contents in a pot, add water and some spices and simmer away. It's a great way to reduce food waste and have delicious homemade broth ready whenever you need it. For the clearest and most flavorful stock, simmer gently--and don't stir.
Provided by Hilary Meyer
Categories Healthy Vegetarian Soup & Stew Recipes
Time 2h10m
Number Of Ingredients 7
Steps:
- Place onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.
- Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.
- Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.8 g, Sodium 24.2 mg, Sugar 2.7 g
VEGETABLE STOCK RECIPE FROM SCRAPS
This flexible vegetable stock recipe saves you money by using scraps that you've saved from onions, carrots, celery, and mushrooms to make a glorious stock. No problem if you don't have scraps, simply grab the ingredients listed below and simmer your stock for a few hours. Watch the video above for more tips & tricks. If you make it, please leave a star rating in the comments to help other readers in our community.
Provided by Elizabeth Rider
Categories Soup
Time 4h10m
Number Of Ingredients 11
Steps:
- Remove any dirt or produce stickers from veggies, but no need to peel or chop anything. Just half anything that is whole to create some surface area and to fit in the stockpot.
- Add all ingredients to a 5-6 quart pot. Cover with (preferably filtered) water by 2 inches, leaving an inch or two below the top of the pot so it doesn't boil over. Cover, bring to a boil at high heat, and then reduce to a rolling simmer for 2-4 hours.
- Strain the stock through a fine-mesh strainer and discard scraps.
- Use immediately, or refrigerate for up to 5 days. Or, freeze up to 5 months in freezer-safe containers.
Nutrition Facts : Calories 13 calories
ROASTED VEGETABLE SCRAP STOCK
Freeze your washed vegetable, herb and even fruit scraps to make the most delicious vegetable stock you'll ever taste!
Provided by Dominique
Categories Stocks
Time 1h25m
Yield 4-6 cups
Number Of Ingredients 3
Steps:
- As you cook throughout the week, freeze vegetable, herb and fruit scraps in a large ziplock bag, omitting any bad or mouldy spots. Make sure to include your garlic peels and onion skins. Some example scraps: broccoli and cauliflower stalks, carrot, beet and sweet potato peels, parsley and cilantro stems, apple and pear peel.
- Heat oven to 400°F.
- Toss the frozen vegetable, herb and fruit scraps with the olive oil, until gently coated.
- Place the scraps on a foil-lined baking sheet and roast for about 20 minutes, turning them at least once halfway.
- Place the roasted scraps in a large pot, scraping all the roasted brown pieces into the pot as well.
- Cover with water. A good rule of thumb is 1 cup of water per cup of scraps for a very flavourful stock; you can always dilute it to taste when using in a recipe.
- Bring to a boil.
- Once boiling, reduce heat to a simmer. Loosely cover (with the lid cracked).
- Simmer for at least an 1 hour; the flavour will deepen the longer it cooks.
- Using a fine mesh strainer, remove the scraps from the broth, pressing down on solids to extract as much liquid as possible. Discard the solids.
- Use immediately to make soup, or freeze in small portions for easy use in day to day cooking.
Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 7.2
HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY
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
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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