How To Make Veggie Stock With Kitchen Scraps Recipe By Tasty

Steps:

• Reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.) Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months. You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
• Keep adding scraps until the storage container is full.
• Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
• Bring water to a boil and then let it simmer for 30 minutes.
• Using a sieve, strain the stock to remove the solids. Let stock cool completely.
• Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
• Enjoy!

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.

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!