Making your own veggie stock is super easy. You just need to think ahead and remember to start saving scraps ahead of time.
Make the most of your compost with this simple recipe:
- 3 quarts water
- 3 cups of vegetable scraps (veggie tops, ends, leaves, peels, or skins)
- 1 bay leaf
- 1 tsp sage
- 1 tsp thyme
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp kosher salt
1) Collect Veggie Scraps
Keep a large zip-lock bag in your freezer for vegetable scraps – remember to save scraps when you cook and add to the bag over time.
- Include: onion & garlic skins, celery leaves, carrot peelings. You can also save trimmings from bell peppers, zucchini, leeks, and mushrooms.
- Avoid: turnips, cabbage, brussels sprouts (bitter)
- Fill a large pot with 3 quarts of water.
- Add a teaspoon of kosher salt and a bay leaf, then bring to a boil & add vegetable scraps.
3) Simmer & Season
- Add fresh or dried herbs to the boiling water.
- Reduce heat to low, then cover and simmer for 30 minutes, stirring occasionally.
- Carefully scoop out the larger vegetable scraps with a small strainer.
- Use a fine-meshed strainer or colander lined with cheesecloth and carefully pour the broth through the strainer into a large bowl or pot.
5) Portion and Freeze to Store
- Cool to room temperature & portion the liquid in 2 or 4 cup containers. (Be sure to leave extra space because the liquid will expand when it freezes!)
- Place a lid on the containers and freeze individual portions for later use.
Remember to compost the vegetable scraps when you are finished!