Last week we made Chicken Stock...which turned out great. So we decided to try Vegetable Stock for when we want to be "Veggie Friendly" in recipes & soups. So for about two weeks, I collected potato peels, carrot peels & tops, onion scraps & peels, green pepper lids, celery leftovers, etc. I put them in a container and put them in the freezer.
Yesterday, I pulled out my container and I had a TON of scraps. I took half of them, put them in a pot with 2 quarts of water & let it simmer for a hour. Mark & I strained the broth out, put them in plastic baggies in 2 cup portions, and put them in the freezer.
It seriously could not have been easier and it made the house smell very homey and delicious. Can't wait to try it in a recipe.
Here is a photo of the veggie scraps boiling and the recipe that I found on the net follows:
Homemade Vegetable Stock
makes 2 quarts
About 4 cups chopped vegetables - a mix of onions, celery, and carrots
2 large tomatoes, chopped (optional)
1 cup mushrooms, chopped (optional)
2 quarts water
Simmer uncovered for about an hour. Any more than an hour and the flavor will begin to deteriorate. Strain out the vegetables using a fine mesh strainer and pressing hard to squeeze out all the broth. Let cool then pour into bags and freeze or refrigerate. If refrigerated use within a few days.
• Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms, and asparagus. Corn cobs, winter squash skins, beet greens, and herbs like parsley and cilantro are also good additions.
• Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes. Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown.
• Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.
• Storing scraps: You will want to collect about 4 cups of vegetables to make 2 quarts of stock. Save scraps throughout the week, wash and chop them into similar sizes, and keep them in an airtight bag or container in the refrigerator. If you are collecting scraps for longer than a week, store them in the freezer.
One way that I know to combat cabin fever in these dark days of winter is to make plans for better times ahead.
