Making a vegetable stock is one of the best ways of using up any vegetable scraps you have. Instead throwing away the tough ends of asparagus, broccoli stalks, carrot peels, leftover thyme, and other vegetable scraps that you would normally toss out, you can easily reduce the amount of food you waste by making a delicious and flavorful vegetable broth that you can store in the freezer for quite a long time for future use. Consider saving the scraps you normally would throw away whenever preparing vegetables for other dishes and storing them in an airtight bag/storage container either in a freezer or fridge depending on how quickly you are planning on using them up. I encourage you to try this recipe to reduce your food waste! :)
INGREDIENTS:Â
4 cups of washed scraps cut into similar-sized pieces (can be kept in the fridge if collected in a week, or stored in a freezer in an airtight bag/storage container if collected for longer)
Enough water to over vegetables by about 2 inches (less water will make a more concentrated stock, so base this on how much vegetable scraps you have and your personal preference)
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INSTRUCTIONS:Â
Place vegetables in a large pot and cover with water
Set to medium-high heat and bring the liquid to just under a boil
Once bubbles begin to form around the edges, turn the heat down to medium-low
Cook for about an hour, stirring occasionally
Feel free to season the broth with a bit of salt or a dash of soy sauce
Strain the broth of any of the vegetable scraps, let it cool completely, and freeze (or keep in the fridge if you're using in the next couple of days)