How To Make Veggie Stock With Kitchen Scraps

Part of what makes us better cooks is just trying out new things.

I love being adventurous in the kitchen. I’m constantly searching for new techniques and recipes, and I’m not afraid to give them a try. This has lead me to some of the best dishes I’ve even eaten, but also to some of the worst…. All in all, this is the magic of cooking!

A few months ago, as I was scrolling down on my Facebook newsfeed, I came across a video from Tasty that caught my attention. This wasn’t your average video full of cheese, ranch dressing, oil or heavy carbs. To my surprise, the recipe was attempting to create a veggie stock out of kitchen scraps. My first reaction wasn’t so positive, I thought it was completely ludicrous! However, I ended up changing my mind. But…

..why!? The truth is that I had recently developed an interest for the zero-waste movement, which encourages a sustainable lifestyle where people eliminate their trash output completely. After doing some research, I thought it’d be good to look at the zero-waste lifestyle from a food perspective, and this recipe was spot on! The video shows the process quite simply:

  1. Wash your veggies thoroughly
  2. Store the scraps in your freezer until you have enough (up to 6 months)
  3. Place the scraps in a large pot and cover with water
  4. Add in fresh herbs, if you haven’t done it yet
  5. Let it cook for at least 30 minutes
  6. Strain the liquid
  7. Store in your fridge (up to 4 days) or in your freezer (up to 3 months)

It took me some weeks to gather enough veggie scraps, but I finally gave it a try and I couldn’t be happier with the final outcome! My only recommendation is to avoid using citrus scraps or bitter vegetables like brussels sprouts, broccoli or cauliflower. They will bring bitterness to your broth, so stick to sweeter veggies and herbs.

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