INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock 😉
What’s in it !
Basically, this is what I do weekly from all the ‘waste” that most people throw in the trash. I save all parts of veggies in a large ziplock baggie, it varies from week to week depending on what I make, but includes the “kitchen sink” of all veggie peels, and ends that you cut off, including garlic skins, ends, peelings, and ends of all veggies. Heres an example of what I had this week. You can chop these things down to make them easier to sautee, (or not)
- onion left overs skin, ends AND one additional small yellow onion cut in 1/4’s
- cabbage ends and some leaves
- cauliflower ends
- cilantro ends and some leaves
- carrots ends and peels
- potato peelings
- tomato ends
- Celery hearts, and ends
- garlic ends skins, AND 6 additional whole cloves crushed
- 3 T olive oil
- 1 bay leaf – split in half
- 1 T dried thyme
- fresh parsley stems
- 4-6 whole black peppercorns
- 1 whole clove
- about 1 gallon water
Whatcha gotta do:
- In a dutch oven, stock or soup pot, heat the oil over medium heat.
- Add the onion, garlic, carrot, celery, tomato ends and garlic, sautee gently with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don’t brown the vegetables, though.
- Add water, bay leaf, thyme, peppercorns, and clove, bring to a boil, then lower to a simmer. Cover, and simmer for 45-60 minutes. Skim off any scum that rises to the surface. Allow all veggies to simmer undisturbed, with minimal stirring.
- Remove from heat, pour through a strainer into another large pot or container. Cool, and then refrigerate. I use 2- 2 qt plastic V-8 containers, thats’ how I store mine, easy to store, and pour.
Makes approx 1 gallon of vegetable stock.