Vegetable Stock From Scraps Recipes

VEGETABLE STOCK WITH KITCHEN SCRAPS

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.

VEGETABLE STOCK RECIPE FROM SCRAPS

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.

BASIC VEGETABLE STOCK

Steps:

• Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

VEGETABLE SCRAP STOCK

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.

HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY

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!