One of my favorite things to do is to make vegetable stock from the ends or unused pieces of chopped veggies. Or when I need to clean out my fridge (once a month or so) I toss all the "almost expired" veg onto the counter and then gather everything (yes, even the onion paper, seeds, carrot tops, celery tops, etc) in my large stockpot. It's a beautiful sight and smell. Then, in a few short hours you have the most lovely, flavorful, salt-free, natural stock you could ever imagine!
You saved money and used every last ounce of nutrition from the veg. What a great feeling!
You saved money and used every last ounce of nutrition from the veg. What a great feeling!
Ingredients
(Okay, it's literally whatever you want to put in here. The only "must haves" are below.)
10 whole peppercorns
2 bay leaves
1/2 to a whole head of garlic
onion
carrot
celery
Directions
Place everything in the stockpot and cover with water. Bring to a boil, reduce to a simmer, cover and cook for up to 2 hours.
Check the color of the liquid. Should be a light golden color. You can even give it a taste. It should be flavorful, yet light and fresh tasting!
Strain out the whole chunks of vegetables and pour through a sieve to remove any particles and the smaller spices.
Let cool for a few hours on the counter and then refrigerate! Use whenever you want in anything you want. Can last up to 3 weeks in the fridge.
(Okay, it's literally whatever you want to put in here. The only "must haves" are below.)
10 whole peppercorns
2 bay leaves
1/2 to a whole head of garlic
onion
carrot
celery
Directions
Place everything in the stockpot and cover with water. Bring to a boil, reduce to a simmer, cover and cook for up to 2 hours.
Check the color of the liquid. Should be a light golden color. You can even give it a taste. It should be flavorful, yet light and fresh tasting!
Strain out the whole chunks of vegetables and pour through a sieve to remove any particles and the smaller spices.
Let cool for a few hours on the counter and then refrigerate! Use whenever you want in anything you want. Can last up to 3 weeks in the fridge.