Vegetable Scrap Stock
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.
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
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
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,