Veggie Stock From Kitchen Scraps

30 mins
Serves 3
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Directions

  1. 1Remove the tops/bottoms/skins/stems from any vegetables you are preparing and place them in a ziplock bag.
  2. 2Remove the tops/bottoms/skins/stems from any vegetables you are preparing and place them in a ziplock bag.
  3. 3Remove the tops/bottoms/skins/stems from any vegetables you are preparing and place them in a ziplock bag.
  4. 4Continue collecting scraps until the bag is full.
  5. 5Continue collecting scraps until the bag is full.
  6. 6Continue collecting scraps until the bag is full.
  7. 7Dump the bag into a pot and fill ¾ of the pot with water, or until scraps just start to float.
  8. 8Dump the bag into a pot and fill ¾ of the pot with water, or until scraps just start to float.
  9. 9Dump the bag into a pot and fill ¾ of the pot with water, or until scraps just start to float.
  10. 10Bring the water to a boil and then let it simmer for at least 30 minutes.
  11. 11Bring the water to a boil and then let it simmer for at least 30 minutes.
  12. 12Bring the water to a boil and then let it simmer for at least 30 minutes.
  13. 13Strain the water out of the stock.
  14. 14Strain the water out of the stock.
  15. 15Strain the water out of the stock.

Ingredients

  • Onions (tops, bottoms, and skins)
  • Onions (tops, bottoms, and skins)
  • Onions (tops, bottoms, and skins)
  • Celery (tops and bottoms)
  • Celery (tops and bottoms)
  • Celery (tops and bottoms)
  • Carrots (tops, bottoms, and skins)
  • Carrots (tops, bottoms, and skins)
  • Carrots (tops, bottoms, and skins)
  • Mushrooms (stems)
  • Mushrooms (stems)
  • Mushrooms (stems)
  • Garlic (tops, bottoms, and skins)
  • Garlic (tops, bottoms, and skins)
  • Garlic (tops, bottoms, and skins)
  • Potatoes (tops, bottoms, and skins)
  • Potatoes (tops, bottoms, and skins)
  • Potatoes (tops, bottoms, and skins)
  • Parsley (stems)
  • Parsley (stems)
  • Parsley (stems)
  • water
  • water
  • 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.