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About the Author: Tasty

35 Comments

  1. To add flavour for the vegetable stock, I use whole spices like cinnamon sticks, cloves, green cardamom, salt, pepper and you could add if desired like oregano, chilli flakes, sweet paprika and other spices like garam masala etc.

  2. funny enough, those store bought veg stocks, arte made the same way. waste not want not. those labels like WHOLE, non GMO, organic, etc, are all bull crud. if you didnt pull it out of the forest, its not GMO. GMO even means selective breeding. last time I looked, tomatoes dont grow in the wild. they came from wild night shade veg

  3. Made it and it wasn't bad. The color was pale so maybe more onion peel will make it darker. It tastes like a soup but in gravy form as I added butter and flour.

  4. I'm making it right now. Will give a review when done. So far used scraps from leek onions, cabbage, carrots, sweet potato. Let's see. Someone said there came bitter so you never know. I intend to do a gravy with it but they did not really explain that part. I suppose it was flour and butter cooked in a roux then add stock to it.

  5. THIS IS NOT PROPER WAY OF MAKING STOCK . INITIALLY ONION, GARLIC , CLOVE HAS TO BE SAUTE IN DROP OF OIL THEN REST OF VEG. AND THEN COLD WATER , IF YOU ADD ONION / GARLIC DIRECT IN WATER WILL SMELL BAD . ITS MY OPINION DO NOT FEEL BAD

  6. This is the way I've been making stocks for years to save money and because I hate wasting food. I break up and freeze my leftover chicken and turkey carcasses in large freezer bags for the same reason. The results taste so much better than what you buy at the grocery store. The only problem is getting other family members to save their veggie scraps when they cook. Once your stock is done, you can compost the veggie scrap mush.

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