By Tristan Welch
Vegetable scrap stock - replaces all stocks
6 steps
Prep:5minCook:1h
Veggie peels give me all the feels! Don’t throw them away, make a stock instead, No need to buy stock cubes or powder again!
I save all the peelings, keep them in the freezer until I have enough.
Try to avoid using potatos and vegetables that will crush get a bit squishy.
This highly nutritious and can replace all the other stocks you use at home from beef, chicken, vegetable, pork, lamb, this works wonderfully.
It also makes the most amazing miso soups and other fragrant broth’s.
Enjoy!
Updated at: Thu, 17 Aug 2023 04:47:57 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Nutrition per serving
Calories42.8 kcal (2%)
Total Fat0.2 g (0%)
Carbs9 g (3%)
Sugars1.6 g (2%)
Protein1.9 g (4%)
Sodium18.6 mg (1%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Wash well, make sure your peelings and scraps are washed in cold water.
Colander
vegetableStep 2
Cover with water and simmer for about an hour to get that deep vegetable flavour.
PotStep 3
Add some herbs and spices is you have them, I use bay leaf’s, thyme and black peppercorns
bay leafStep 4
Bring to the boil and simmer for 1 hour
Step 5
Let cool to room temperature then strain in to an air tight container (I use jam jars) and keep in the fridge until required
Step 6
Keeps for 3 days in the fridge (maybe longer if you are lucky)
Sieve
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Notes
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