Don’t throw away your vegetable scraps and peelings - you can use them to make a vegetable stock! Vegetable stocks are great to use in sauces, soups, risottos.. and anything that requires a bit of extra liquid flavour! It’s cost effective and means little to no waste when you buy veggies.
Good vegetable scraps for this stock:
Carrots
Celery
Onion
Potato peel
Herbs
Leeks
Tomatoes
Mushrooms
Parsnips
Vegetables to avoid for this stock:
Cruciferous vegetables:
- Broccoli
- Cauliflower
- Cabbage
Rotten vegetables
Dirty vegetables
Turnips
Whole potatoes - they soak up more flavour than they impart, so it’s best to only use their peel
Strong flavoured vegetables
Vegetables good for certain recipes:
Coriander
Lemongrass
Kombu
Beetroot
Okra
Other powerful flavoured vegetables
Good extra flavourings:
Garlic
Herbs*:
- Basil
- Rosemary
- Thyme
Peppercorns
Fennel
*Some herbs can be overpowering or create a strange flavour, so it is best to only use them in smaller quantities
How to make your vegetable scrap stock:
1. Place all your vegetable scraps and extra flavourings into a large pot
2. Fill the pot with water until the scraps just begin to float
3. Bring it to a boil
4. Once boiling, turn down to a simmer. Simmer covered for 30 minutes.
5. Strain into a container and keep in the fridge for up to a week, or in the freezer for up to three months.
6. Use in anything you like!
If you want a larger amount of stock, you can save and freeze your vegetable scraps. Make sure you clean them before freezing. When you use them, only simmer for 15 minutes, as their liquid and flavour will impart much faster, and overcooking could result in a weirdly sweet stock.
If you make this, tag me on Instagram!
*Some of the links above are affiliate links, where I earn a small commission if you click on the link and purchase an item. You don’t have to, but it will help fund me to bring you more cooking tips and tricks!
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