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Veggie Stock From Kitchen Scraps

30m
Serves 3
youtube.com

Veggie Stock From Kitchen Scraps

youtube.com
30m
Serves 3

Directions

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