Vegetable stock is really easy to make. Just put all your vegetable scraps into a pot, and boil. Not only does it save money and add nutrition (remember, all the good stuff is in the skins!) to your meals when you use homemade vegetable stock instead of water, but it reduces your food waste too. Win-win!
Rich and Delicious Vegetable Stock
Serves: 1 pot
Ingredients
- DO PUT IN:
- Any and all odds and ends of vegetables you would eat. For example: onion peels, garlic peels, ends and leaves of carrots, skins of squash or potatoes, stems of beets, broccoli, lemon rind, apple peels and cores [be careful to pick all the seeds out!], eggshells [of organic eggs only]
- . . .
- DON'T PUT IN: eyes of potatoes (poisonous!), apple seeds (poisonous!). If you aren't sure if something is edible, look it up!
Instructions
- Keep a bag in the freezer you can add all your vegetable scraps to. When you want to make the stock, just pour the bag's contents into a big pot and add water, then boil for 20 minutes (more if you want a thicker stock). Strain through a large colander to get the scraps out, and your stock is ready to use.
