Description
Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills. Plus, it’s incredibly easy!
Ingredients
Scale
- About 1 quart (4 cups) frozen vegetable scraps* (see note below)
- 2 quarts (8 cups) water
- 3/4 teaspoon salt
Instructions
- Combine the scraps, water, and salt in a pot. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer gently with the lid ajar for 1 1/2 hours.
- Strain into another pot or a large bowl, and discard the vegetables. Divide the broth among lidded containers and cool to room temperature.
- Once cooled, store in the fridge and use within 1 week, or freeze for up to 3 months.
Notes
- My go-to scraps are: onion skins, carrot peels, celery tops, sweet potato skins, parsnip skins, leek greens, mushroom stems, fennel tops, herb stems (like parsley, cilantro, dill, etc.).
- Freeze scraps in a takeout-style quart container or freezer zip-top bag. Scraps can be kept frozen for up to 6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 10
