Making your own vegetable stock is SO EASY and tastes WAY BETTER than store bought. The great thing about making your own is you can control all the ingredients that go into it, and you can tweak the recipe depending on what you want to use it for.
Vegetable stock is also a fantastic solution for saving veggies from going into the garbage. I’m a fan of any idea that can support me in eliminating food waste, and saving scraps/ produce that is going to go bad soon is one of the biggest ways that I reduce food waste in our apartment. If your produce is going to go bad before you can use it, or if you have any scraps left over from cooking, store it in a plastic bag in the freezer until the next time you make a stock! I usually have at least 2 bags going in my freezer at all times: one for future chicken stock, and one for vegetable stock.
Here is a list of what vegetables you can save:
-basil (small quantities)
-corn / corn cobs
-fresh herbs (parsley, cilantro, dill…)
-jalapeno (remove seeds)
Vegetables NOT to save for stock:
A super versatile staple recipe that allows you to include most of the veggies in your fridge!
- 3 onions
- 6 carrots
- 4 parsnips
- 3 stalks celery
- 2 heads of garlic sliced through center
- 20 sprigs of fresh parsley
- 15 sprigs fresh dill
- 1 bay leaf
- 2 T kosher salt
- 1 T black peppercorns
Place all ingredients in a large pot and fill to cover with water. Bring water to boil, and reduce to a simmer. Cook for 2 hours, or until the pieces of carrot taste flavorless. Strain all solids, and season to taste.
Place all ingredients in a slow cooker and fill to cover with water. Cook on high for 4-5 hours, or low for 8-10 hours. Strain all solids, and season to taste.
Place all ingredients in instant pot, and fill to cover with water. Cook on high for 15 minutes, and 15 minute natural release. Strain all solids, and season to taste.
tools I used: