Veggie scraps can be more than just compost material or chicken feed—they can also be a valuable resource for your kitchen. Making your own vegetable stock is essentially free, requiring only the scraps you already produce, water and about 30 minutes of boiling time. Here’s how to turn your vegetable remnants into delicious stock.
Basic steps:
- Collect scraps: Gather the bottoms, skins and stems of vegetables.
- Freeze for later: Store these scraps in a bag in your freezer until it’s full. They can keep for up to six months.
- Prepare for cooking: Place the scraps in a pot and fill it ¾ of the way with water.
- Cook: Bring to a boil and then let it simmer for 30 minutes (or longer for a richer flavour).
- Strain and compost: Strain out the vegetables, compost the boiled remains.
- Store your stock: Freeze the stock in ice cube trays for up to 3 months, or store in a glass jar in the fridge for up to four days.
Benefits:
- Nutritional Boost: Access additional vitamins, minerals, and antioxidants from vegetable skins.
- Cost Savings: Utilize parts of vegetables you might otherwise discard, saving money. Plus, you know exactly what goes into your stock and can adjust flavours to your liking.
- Environmental Impact: Reduce food waste and avoid sending scraps to the landfill, especially if you lack a FOGO (Food Organics Garden Organics) bin.
- Increased Resourcefulness: Get curious about other ‘waste’ is a valuable resource.
For a step-by-step video, tips and longer instructions visit 'How to Make Veggie Stock with Kitchen Scraps Recipe' by Tasty.