Vegetable Scrap Stock

In these times of uncertainty, I think one of the ways we can keep our mind occupied is to cook and do things we enjoy at home. To those voluntarily self-isolating thank you. You are making the difference that’s needed to flatten the curve. I understand that trips out to get necessary groceries can get be worrying so making everything last can help. This is also great if you are tired of generic stocks and want to try being less wasteful.

What you’ll need

1.     Fresh Ginger (1-inch piece)

2.     Fresh parsley

3.     Fresh Thyme (these can all be substituted for dried if necessary)

4.     1 Large Ziploc bag of clean vegetable scraps (carrots, sweet potato, onion, mushroom butts, celery etc) I try to not have any kale spinach or chard as they can at a bitterness to the stock. I normally have one bag in my freezer that I just add my scraps to over the course of a couple of months.

What to Do

 1.     In a LARGE stock pot place scraps, sliced ginger, and herbs.

2.     Cover with water.

3.     Bring to a boil then simmer for 1- 1 ½ hours

4.     Strain Stock removing all solids.

5.     What your left with is homemade stock