Homemade Vegetable Stock Recipe » Use Leftover Vegetable Scraps



Learn how to make a delicious homemade vegetable stock recipe that is loaded with flavor and is perfect to use in soups, stews, and braises. Vegetable stock is …

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About the Author: Chef Billy Parisi

21 Comments

  1. Excellent advice. Even though I haven't yet made vegetable stock (I've a lot of experience using chicken and beef stock), I like my stocks to be plain – no seasoning or strong flavors. Thus, I wouldn't include garlic in the stock. If I need garlic in a recipe, I can add it at that time. That's also the reason why I don't add salt to my stocks.

    I also reduce my stocks to about 1/4 of their volume and then I freeze 1/4 cup portions of the finished product. Each portion then represents 1/4 cup of stock. I feel I'm able to control the "strength" of the stock according to the particular dish I'm cooking.

    Cheers and thanks for posting.

  2. When you pulled out the freezer bag it made me laugh, i save all my kitchen peelings, like you i bag and freeze them as i grow as much of my own veg but i save and freeze all my scraps for my now four storey wormery. Which gives me garden compost high in nutrients for me to grow the following year. Go go great veg….

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