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How to turn your veggie scraps into vegetable stock: waste no more

A standout amongst the most adaptable and essential fixings in an expert cook’s cooler is vegetable stock. It’s the ideal base for a snappy sauce, a delectable.

You know those carrot shavings, potato peels, celery heads, and onion scraps? They’re generally things you toss directly into the waste or manure. Why squander them?

Instead, when you’re prepping your meals, keep a big plastic bag next to the cutting board to capture all of those cleaned, tasty and useful items. When you’re done, throw them in the freezer until you have about a gallon sized bag.

Some great scraps to capture for vegetable stock:

  • Onions
  • Asparagus trimmings
  • Celery heads
  • Leeks
  • Carrot peelings
  • Potato peels (make sure they are clean!)
  • Mushroom stems
  • Parsnips
  • Shallots
  • Tomatoes

Some scraps to avoid for vegetable stock:

  • Green beans
  • Pumpkin
  • Beets
  • Cilantro
  • Peppers
  • Turnips
  • Corn (both the cob and the kernels)
  • Leafy vegetables (cabbage and lettuce)
  • Rosemary

Once you’ve acquired all of the necessary scraps, it’s time to get your stock on. Grab a big old pot and add all of your frozen scraps. You’ll also want to add some sprigs of thyme, a bay leaf, and about 5-10 peppercorns to add a bit of extra flavor. Then, add cool water to the pot until the water just covers all of the scraps. Bring the pot to the stove and crank up the heat. Once the stock is brought to a boil, you’ll want to turn down the heat until you’ve got yourself a simmer. Keep the stock at a simmer until it has reduced by half.

Once the stock has reduced, prepare a sieve (a fine strainer) over another pot. Carefully pour the vegetable stock (scraps included) into the sieve to remove all of the solid scraps. Those scraps can now be composted or discarded (but know you’ve used them to their max!). What you’ll be left with is a deliciously flavorful liquid stock that can be frozen and used for up to three months.

 

Fast tip? Top off an ice plate with vegetable stock. Once they’re solidified, toss them in a plastic sack and set them back in the cooler.

At whatever point you’re after all other options have been exhausted for a brisk sauce, dissolve some margarine in a skillet and include some flour (while mixing) to make a roux. Include a block of vegetable stock to the roux (once more, while blending). You can simply include another 3D shape in the event that you’d like a more slender consistency, or extravagant up the sauce with extra flavors or container drippings.

 

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