Directions
- 1Remove the tops/bottoms/skins/stems from any vegetables you are preparing and place them in a ziplock bag.
- 2Continue collecting scraps until the bag is full.
- 3Dump the bag into a pot and fill ¾ of the pot with water, or until scraps just start to float.
- 4Bring the water to a boil and then let it simmer for at least 30 minutes.
- 5Strain the water out of the stock.
Ingredients
- Onions (tops, bottoms, and skins)
- Celery (tops and bottoms)
- Carrots (tops, bottoms, and skins)
- Mushrooms (stems)
- Garlic (tops, bottoms, and skins)
- Potatoes (tops, bottoms, and skins)
- Parsley (stems)
- water
Equipment
ziplock bagpot
Tips
- Avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock.
- Vegetable scraps can stay frozen up to 6 months in a ziplock bag.
- Refrigerate stock up to 4 days, or freeze up to 3 months.
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