For the last month or so, I have been saving my vegetable scraps in the freezer with a plan to make my very own VEGETABLE STOCK!!!
All of the carrot tops and parsnip nubs, the onion peels and fennel fronds that I normally would discard/compost are actually quality components of an unctuous stock. Thrown into a pot with a little water and good simmer on the stove, and I had my own preservative-free stock ready in an hour’s time (hands-off time!).
I froze my stock in ice cube trays, noting that 6 cubes is the equivalent of about half a cup of stock. Now I have flavor at my hands, ready-to-go whenever I am in a pinch. I see risotto in my future…
Here’s to getting one more bang for my buck.
Homemade Vegetable Stock
4-5 cups vegetable scraps (you can use them right from the freezer)
flavoring (bay leaf, Parmesan cheese rinds, herbs, salt, peppercorns…)
garlic (if you don’t already have scraps of garlic in your frozen veggie bag)
Place all ingredients in a large pot and cover with cold water (just enough so all the veggies are covered). Bring water to a boil and let simmer for an hour (don’t let it simmer for much more or it starts to lose flavor.
Strain the vegetable mixture and discard the scraps. Let cool completely and either use right away or freeze/refrigerate in quantities that will suit you best (ice cube trays was a genius idea, I also did some in pint size containers).
Store in fridge for up to 5 days and in freezer for up to 3 months.