Learn how to make vegetable stock from scraps. It’s a great way to save waste, save money, and add a lot of flavor to recipes!
This week’s Mom Kitchen Tips & Tricks is about how to save & use vegetable waste.
Why save waste? Because it’s a free way to add tons of flavor and nutrition to homemade broth or stock.
How To Make Vegetable Broth From Scraps:
Saving vegetable waste is easy.
Simply label a gallon-sized freezer bag and start adding the waste of veggies you don’t use.
Typically, you use 1-2 stalks of celery in a recipe. I suggest chopping it all, then freezing it for future recipes.
Once you freeze celery, you will lose the crunchy texture. The texture is due mainly to the water content of this veggie. Freezing ruptures these cell walls, losing the crunch, but the flavor remains perfect for use in cooked recipes and soups.
Take parts of the celery bunch that you won’t be chopping, like the bottom and the leafy middle pieces, place them into the freezer bag labeled for stock.
Same with the above peppers. Place the tops into the freezer bag, freezing chopped peppers for later use in cooked recipes.
You can pull the bag out of the freezer at any time to add more veggie “waste” to the bag.
Veggie scrap ideas include:
- carrot peels and tops
- potato peels
- beet tops
- veggies that are wilting or not up to par (but aren’t moldy!)
- broccoli and cauliflower stems
- Fresh herbs
Once you have the bag full, you are ready to make stock!
Did you know?
You can freeze the chicken carcass from your roasted chicken dinner? The bones and leftover meat make wonderful chicken stock!
How Do You Make Vegetable Stock From Vegetable Scraps?
Easily! Add the vegetable scraps to a large stockpot. Cover with water. Season with salt, pepper, and herbs if desired. Simmer for 45 minutes- 1 hr. Pour through a fine-mesh sieve. Discard vegetables, store stock in an airtight container. Keeps 3-4 days in the refrigerator or freeze for up to 12 months.
So what’s the difference between broth and stock?
Broth is generally seasoned, stock is not.
How To Make Vegetable Broth From Scraps
- 5 cups frozen vegetable scraps
- 10 cups water
- a few sprigs fresh herbs or 1 tsp. dried herbs such as rosemary or thyme
- 2 bay leaves
- 1 tsp salt
- black pepper to taste
- Combine frozen vegetables with 10 cups of water in a large pot.
- Add herbs, bay leaves, salt, and pepper.
- Simmer over medium to medium/low heat for at least an hour.
- Carefully strain and cool.
- Transfer cooled broth to plastic baggies or a mason jar.
Check out more broth recipes:
From Scratch Vegetable Broth
Tumeric Vegetable Broth
Have you tried making your own stock yet? I’d love to hear about it!