Create Vegetable Stock from Leftovers
Edited by Reema, Eulalee, Eng, Alma and 1 other
Creating vegetable stock from scraps of leftover vegetables is an excellent way to reduce, reuse, and recycle! The recipe is flexible and can be changed to meet individual taste. The stock can be frozen for months. So, there is no reason to throw out vegetable scraps when you can make this easy, tasty stock.
- Large freezer bag
- Cutting board
- 2 Cooking pots
- Storage containers e.g. mason jars, freezable plastic containers
- Optional: Oil
- Optional: Cheese cloth
- Optional: Frying pan
- 1Build up your scrap supply. Use the freezer bag to store the vegetable scraps that you build up over time.Advertisement
- 2Reduce to cubes. Cut scrap vegetables into reasonably sized chunks.Advertisement
- 3Add to the freezer bag. Add the cut vegetables to a large freezer bag. Store the bag in the freezer.
- 4When to make? When the freezer bag is full, it is time to make your stock.
- 5Optional: Sauté in oil. Sautéing the vegetables in oil can bring out their flavor. The trade off is a shorter shelf life when the broth is left unfrozen.
- 6How to sauté? Heat a small amount of oil in the frying pan. Add the vegetables, then sauté for a few minutes over medium heat.
- 7Move the veggies. Move the vegetables to the cooking pot.
- 8Add water. Ideally, add enough water, just to cover the vegetables. If you used a large freezer bag of vegetable scraps, you will need between one and two quarts of water. The more water added, the less flavorful the stock.
- 9Boil. Bring the stock to a boil.
- 10Simmer. Once the stock is boiling, lower the heat and simmer, uncovered.
- 11Cooking time. Cooking time depends on the type of vegetables used but the stock is usually ready in 30 to 60 minutes. You can reduce the stock, to intensify the flavor, by simmering the vegetables for a longer time.
- 13Optional: Press in cheese cloth. Cheese cloth can be placed across the strainer and then used to squeeze more fluid out of the vegetable solids.
- 14Cool down. It is important to allow the stock to cool to room temperature. If you pour the hot liquid into storage containers and then freeze the containers, there is a great chance of the containers, especially glass jars, breaking as the liquid cools. The difference in temperature causes the material to expand and then contract too fast, damaging the containers. Always allow the stock to cool for 5 to 10 minutes.
- 15Store. Once the stock is cooled, pour it into a storage container. Store the stock in the refrigerator or freezer. The stock will remain fresh, in the refrigerator, for a week. If oil was used in the stock preparation, it will, potentially, remain fresh for a shorter period. The stock can be stored for a few months in the freezer.
Tips, Tricks & Warnings
- Compost. The remaining scraps of boiled vegetables can be used to make garden compost.
- Not just for soups! If you use vegetable broth when making rice or boiling water for pasta, it will add great flavor to these dishes.
- All star vegetables. Onions, carrots and celery add immense flavor to soup stock. You can use any part of the celery and onion in the base. This includes the leaves of the celery and skins of the onions.
- You can add any amount of any scrap vegetables you come across. However, add roughly equal amounts of each to create a balanced flavor.
- Other ways to add more flavor to your stock are to roast the vegetables beforehand or allowing the vegetables to sweat over heat for a few minutes and then add the water.
- Cheese cloth substitute. Clean white T-shirts and durable pantyhose make excellent substitutes for cheese cloth. White undershirts, without prints, are the safest choices.
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Categories : Cooking
Recent edits by: Alma, Eng, Eulalee