This post is about making stock for soup, mashed potatoes, French Onion soup, gravy, risotto or whatever you would normally use soup stock for and it’s crazy simple. Even if you like to compost (or have bunnies to ‘process’ your leftover veggies) this is a great way to get more out of your veggies before you throw them in your bin. Get yourself a big old freezer safe storage container. Every time you peel the skins off onions or garlic, cut the ends of carrots or celery, stems from parsley and other herbs, stumps from mushrooms or broccoli… really anything. I add lemon peel from time to time for certain recipes like pho and orange peel for zesty soy curls. Dump it into the container (I like to use a freezer bag) and store in your freezer.
When your container is full of veggie scraps, dump the contents into a pan, cover with water and simmer for at least 2 hours. Strain the liquid into a container and freeze for whenever. Now the veggies are extra mushy for composting or your sink disposal.
The stock will have no added fat or sodium and full of flavor. I like to store the stock in zippered freezer baggies too. If the bag is full enough for about 1/2 inch thickness when lying on its side, then you’ll be able to thaw it quickly.
This is Christie, signing off.
I just had to giggle about the bunnies ‘processing’ leftover veggies. It sounds so adorable! Everything bunnies do is adorable though. I’ve often though about making my own veg stock but I made this mistake of watching Alton Brown make his own and the entire process took like 3 days. This is waaaay more simple.
I’m glad I can give a chuckle. I like simple, but now you’ve got my curiosity revved. I bet Alton Brown has something for all of us to learn.
He really does, and all of his wisdom comes from the chemistry of cooking. It’s fascinating and you can learn a lot because he explains things very well.