Vegetable Scrap Stock


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What are some ways you cut down on food waste?

I’m definitely not perfect, but it’s something I’ve been more and more conscious of over the last year — and I feel that every little bit helps.

Recently, I’ve started freezing my veggie scraps (carrot peels, the ends of celery, onion outer layers, herb stems, etc...) They go in a gallon Ziploc bag and once it’s full, I turn them into the most flavorful vegetable broth.

What I love is that it’s a little different every time. And turns a basic soup or cooked grains into something incredibly special.

Not to mention how abundant it is in nutrients and minerals. It’s the vegetarian version of bone broth really — putting any grocery store variety to shame. I mean look at the color!

I’ve been known to sip on it as is as well. Adding a little salt, pepper, and drizzle of olive oil. It’s a savory, nutritive, and warming alternative to my afternoon cup of tea.

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What vegetable scraps work best?

Think celery bottoms, carrots peels, onion skins, garlic, herb stems, sweet potato and rutabaga ends, kale stems, etc. You want milder vegetables — staying clear of ones like broccoli or cauliflower.

Vegetable Scrap Stock

Makes 10-12 cups

Ingredients:

16 cups assorted vegetable scraps (or 1 packed gallon bag)
— celery bottoms, carrots peels, onion skins, garlic, herb stems, sweet potato and rutabaga ends, kale stems, etc.
12 cups filtered water

Directions:

As you cook during the week, continue adding vegetable scraps to the freezer bag until nothing more can fit.

When ready to make stock, add scraps to a large Dutch oven or heavy bottomed pot. Bring contents to a boil, then cover and reduce heat to low. Let simmer for 4-6 hours.

Strain broth using a fine mesh strainer and transfer to preferred storage containers. I prefer quart mason jars.

Broth can be kept in the refrigerator for one week or in the freezer for up to six months.

NOTE: I wait to salt the broth until I use it for soups, cooking grains, etc.

The vegetables listed are simply suggestions and the ones I typically go through during my week. Feel free to experiment and use what you have! Though I would stay clear of the more pungent vegetables like broccoli or cauliflower,

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