Question

What are some ways to use vegetable scraps to make a flavorful stock? Learn how to reduce food waste and create a delicious broth for free.

Answer 1

Vegetable scraps like onion peels, carrot tops, celery ends, and mushroom stems can be simmered in water to create a flavorful stock. Avoid using strong-flavored or bitter scraps like broccoli stems or potato peels in large quantities.

Detailed Explanation:

Making vegetable stock from scraps is a great way to reduce food waste and create a delicious base for soups, sauces, and other dishes. Here's a step-by-step guide:

1. Collect Your Scraps: Save vegetable scraps in a bag in the freezer until you have a good amount. Good options include onion skins and ends, carrot peels and tops, celery ends and leaves, mushroom stems, bell pepper cores (remove seeds), and herb stems (parsley, thyme, rosemary).

2. Rinse the Scraps: Before using, rinse the scraps thoroughly to remove any dirt or debris.

3. Sauté (Optional): For a richer flavor, you can lightly sauté the scraps in a pot with a little oil before adding water. This helps to caramelize the vegetables and deepen their flavor.

4. Simmer: Place the scraps in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more flavorful the stock will be.

5. Strain: Strain the stock through a fine-mesh sieve or cheesecloth to remove the solids. Discard the cooked vegetable scraps.

6. Cool and Store: Let the stock cool completely before storing it in the refrigerator for up to 3-4 days or in the freezer for several months.

Pro Tip:

Avoid using cruciferous vegetables like broccoli, cabbage, or cauliflower in large quantities, as they can make the stock bitter. Also, potato peels can make the stock starchy.

Answer 2

Vegetable scraps like onion peels, carrot tops, celery ends, and mushroom stems can be simmered in water to create a flavorful stock. Avoid using strong-flavored or bitter scraps like broccoli stems or potato peels in large quantities.

Detailed Explanation:

Making vegetable stock from scraps is a great way to reduce food waste and create a delicious base for soups, sauces, and other dishes. Here's a step-by-step guide:

1. Collect Your Scraps: Save vegetable scraps in a bag in the freezer until you have a good amount. Good options include onion skins and ends, carrot peels and tops, celery ends and leaves, mushroom stems, bell pepper cores (remove seeds), and herb stems (parsley, thyme, rosemary).

2. Rinse the Scraps: Before using, rinse the scraps thoroughly to remove any dirt or debris.

3. Sauté (Optional): For a richer flavor, you can lightly sauté the scraps in a pot with a little oil before adding water. This helps to caramelize the vegetables and deepen their flavor.

4. Simmer: Place the scraps in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more flavorful the stock will be.

5. Strain: Strain the stock through a fine-mesh sieve or cheesecloth to remove the solids. Discard the cooked vegetable scraps.

6. Cool and Store: Let the stock cool completely before storing it in the refrigerator for up to 3-4 days or in the freezer for several months.

Pro Tip:

Avoid using cruciferous vegetables like broccoli, cabbage, or cauliflower in large quantities, as they can make the stock bitter. Also, potato peels can make the stock starchy.