Freezer Scrap Vegetable Stock
Unlock Flavor: The Ultimate Guide to Homemade Vegetable Stock
Stop tossing those vegetable scraps! Did you know you’re throwing away a wealth of flavor? Making your own vegetable stock is surprisingly easy, incredibly rewarding, and a fantastic way to reduce food waste. This isn’t just about saving money; it’s about elevating your cooking to a whole new level. Store-bought stocks often contain excessive salt and artificial flavors. With homemade, you control everything.
Why Make Your Own Vegetable Stock?
Think about all the times a recipe calls for vegetable broth. Soups, sauces, risottos, braises… the possibilities are endless! Having a flavorful stock on hand is a game-changer. Plus, it’s a fantastic way to use up those bits and pieces that would otherwise end up in the compost bin. Carrot tops, onion skins, mushroom stems – they all contribute to a rich, complex flavor.
What Scraps Work Best?
While almost any vegetable scrap can be used, some contribute more flavor than others. We recommend sticking with carrots, potatoes, onions, mushrooms, and celery. Avoid strong-flavored vegetables like bell peppers, asparagus, broccoli, and Brussels sprouts, as they can overpower the stock. The key is balance!
Freezing for Future Flavor
One of the best things about homemade stock is its versatility and longevity. You can easily freeze it in convenient portions (we recommend 1 or 2 cup portions) for up to six months. This means you’ll always have a flavorful base ready to go whenever inspiration strikes.
Frequently Asked Questions
Q: Can I use frozen vegetable scraps?
A: Absolutely! That’s the whole point! Save them as you cook and store them in a freezer bag until you’re ready to make stock.
Q: What if I don’t have all the ingredients?
A: Don’t worry! This recipe is very forgiving. Use whatever vegetable scraps you have on hand. The more variety, the more complex the flavor.
Q: Can I add herbs and spices?
A: Yes! Feel free to experiment with different herbs and spices. Thyme, parsley, and peppercorns are classic additions.
Q: How long can I store vegetable stock in the refrigerator?
A: Homemade vegetable stock will keep in the refrigerator for up to one week.
Q: Can I use salt when making the stock?
A: We recommend adding salt to the finished stock, after straining, to taste. This allows you to control the salt level and prevents the stock from becoming too salty during simmering.
Start saving those scraps today and experience the difference homemade vegetable stock can make!
Homemade Vegetable Stock
Ingredients
- As needed Vegetable scraps (carrot tops, potato peelings, onion skins, mushroom stems, celery ends, apple peels - avoid bell pepper, asparagus, broccoli, and Brussels sprouts) Save scraps as you cook!
- 6-8 Bay leaves
- 1 tsp Peppercorns
- 1 sprig Dried thyme Optional
Instructions
- Collect vegetable scraps and store them in a freezer bag.
- Empty the bag of scraps into a large stock pot. Cover with water.
- Add bay leaves, peppercorns, and thyme (if using).
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Strain the stock, discarding the solids. Let cool.
- Portion into containers (1 or 2 cup portions are recommended). Refrigerate for up to one week or freeze for up to six months.
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