Rich Vegetable Stock

 Homemade Veggie stock is basically a free food. I save most of my vegetable scraps in a gallon zipper bag in the freezer, adding to it as I cook and have things to discard.

 

By making your own stock, you control the sodium level and omit all artificial ingredients found in commercial canned or boxed stock and broth. The flavor is incredibly rich and satisfying. It can be consumed by itself or added to soups, sauces or dishes calling for stock like risotto. 

Types salvaged food to include:

Apple, old and shriveled

Onion ends & skins

Little tiny garlic cloves 

Beet greens

Celery

Carrot

Assorted varieties, Mushroom stems

Leek

Asparagus stems

Parsley & other herb stems

Potato peels

Bell Pepper parts, optional 

Parsnip tops and tips

Zucchini and squash parts

You can roast scraps first by tossing with a small amount of olive oil and roasting for around 20-30 minutes at 400°. Or you can go straight to the pot and begin.

Place vegetables in large pot or crockpot. Fill to top with water. Add a tablespoon of kosher salt and a few peppercorns. Toss in a small handful of poultry seasoning. Cook on low for 6-8 hours, or until a deep rich color forms. Strain, cool, freeze.

Note: the richest stock I’ve made had three or four types of Asian stems and pieces mushrooms in it. Found at an Asian grocery, they impart a deep, savory flavor to your stock.