I had a package of mushrooms that were nearing the end of their window for consumption, so I through those in with the scraps from my meal prep. I also added a small onion and a few cloves of fresh garlic.
Making a vegetable stock is really simple. Seriously, very simple. You take the veggie peels and bits that you were going to throw away (or compost), and you throw them in a pot instead. Cover them with water for a regular stock, or cover them 1/2 way up for concentrated stock.
Bring to a boil, cover, then turn down to a simmer for an hour.
Strain the veggies/scraps out, and store your broth for a week in the fridge, or you can store them in the freezer.
We like to let our stock cool, then pour it into ice cube trays. Each "cube" is about 2 tablespoons.
For a great guide to what veggies to use, avoid, and more, check out this super helpful page over at In Sonnet's Kitchen.
Thoughts Of Fluff was not compensated in any way for this post. All opinions are my own and my differ from those of your own.
This is a great recipe! I have been purchasing low sodium stock. I will definitely try this since there's no salt, just all natural goodness!!
ReplyDeleteI'm glad you have all these how-to on simple products everyone just buys but you can make so much cheaper at home. This would save me so much money because I use a lot of recipes with stock in them and always have vegetables that go to waste when we don't make dinners I planned out. Thanks for the tip!
ReplyDeleteGlad you find it helpful! My stock tastes different every time due to the amount of veggies I put in. Sometimes I only need half of an onion and know I won't need the rest anytime soon, so I just throw the rest in the stock bag. It won't go to waste that way. I also sometimes have fresh herbs left over from a dinner, and those definitely don't keep super long. If I have no use for them fairly soon, stock bag. It always tastes different, but it always tastes good. I also never add salt, and it really doesn't need it. :) We do chicken stock, too. I haven't posted a how-to on that one I don't think, but same concept only over a longer period of time. The chicken stock normally gels when cold, but that makes it easier to handle, I think. Less chance of spilling because it's a blob. :D It melts really quickly when heated, anyway.
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