Homemade vegetable stock from all those scraps
Honestly, one my favourite kitchen takeaways from this quarantine is definitely homemade vegetable stock. Why throw out all those wonderful vegetable scraps when you can make a beautiful stock out of them? The best part is you’re in full control of the sodium content unlike the store-bought version. Thanks to this discovery, I’m able to use every part of my vegetables and minimize my waste.
I’m sure there’s many different ways to wash and dry your vegetable scraps, but I’ve found it’s super easy to use a mesh bag (pictured above). I prep my meal, throw all the scraps in my mesh bag, rinse them and hang them to dry over the sink. Then I forget about them for most of the day and package them away once they’re dry.
Once the vegetable scraps are dry, I store them in a freezer bag. Once full, I make my stock and it couldn’t be easier.
How to make it
In a large pot, add your frozen vegetable scraps and just cover them with water. Bring to a boil and immediately turn down to a simmer. Then, walk away. Not too far, but you can leave it be for at least 2 hours, max 4. It’s so easy and doesn’t really require your attention so it’s something you can do it in an evening. Once removed from heat, let the contents cool. Once cool, remove the large chunks and strain the remaining liquid for a smooth vegetable stock.
I always keep old pasta or salsa jars for storing soups and stocks. Whether I keep them in the fridge for instant use or freeze them for later, they’re so convenient to have around! This stock will be good in the fridge for about 2 weeks and up to 4 months in the freezer.