Waste Not!: Veggie Scrap Edition

Making your own vegetable stock is so, so simple (I mean, it’s not even a recipe really) AND you get to utilize scraps before they are ultimately thrown in the compost AND you get to avoid buying a box of stock that would get thrown in to recycling. It’s a win all around. So let’s get started.

First, you want to collect some vegetable scraps. I have a tin in the freezer that I throw scraps in to — when the tin is full, I use it to make stock. Good veggies for stock are carrots, celery, onions, mushrooms, bell peppers,? leeks — basically, hardy vegetables that aren’t too bitter or starchy (so avoid potatoes, cabbage, too many leafy greens).

Throw the veggies in a pot, cover with water, and bring close to a boil. Then reduce the heat to medium-low and let simmer for an hour (I left the pot uncovered during this time).

Note: I had just cut up a roast chicken before I made this so I threw in the bones/remains as well for some extra flavor.

After an hour, I took the pot off the stove and strained the veggies and chicken out with a mesh strainer. My yield was about 40 oz. I separated out the broth into 3 containers and stuck them in the freezer. Whenever I’m ready to use my broth, I’ll thaw it out and we’ll be good to go!

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1 Comment

  1. […] this winter, there are a few easy swaps you can make to produce the least amount of waste. First, make your own veggie or chicken stock using food waste. At the very least, find broth in cans (I’ve definitely seen these at […]

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