Vegetable Stock/Broth

This is a great way to utilize those root vegetable scraps. Ideal as a base for soups and many other recipes. Now the difference between broth and stock is pretty simple Stock is unseasoned, whereas broth has added seasonings such as salt and pepper.

1. Now to begin all you need is a gallon size ziplock baggie. Then as you prepare your meals just throw your scraps (peelings, stalks, and leaves, etc.) into the bag and place in freezer. NOTE: Wash all the vegetables before you peel, slice, chop, etc. Onions, celery, carrots, and garlic are key ingredients. But there are so many other vegetables that can add flavor such as potatoes, sweet potatoes, leeks, green onions, mushrooms, etc. The list goes on. You can also save all your greens: parsley, rosemary, thyme, chives, etc. Any vegetables on the verge of going bad are good additions (just no moldy veggies). There’s no perfect combo. It is all according to your tastes and recipe needs. I do avoid certain veggies such as cabbage, broccoli, and cauliflower because they give the broth a bitter taste. Just throw the scraps into the bag and in the freezer. (I give my scraps a freezer life of 30 days) Then I begin the process of making my stock/broth.

2. Put your frozen scraps into a stock pot. You want enough water to submerge the scraps in the pot they stir easily.

3. Bring to a boil, reduce heat to bare simmer, and cook for 1 hour.

4. After one hour, remove the pot from the stove and using a skimmer or a slotted spoon, remove all the vegetables. (I use another pot, place a colander on top to catch scraps while the pot catches my stock.)

5. Then set your strainer over a large bowl and pour the vegetable stock through. You should be left with nothing but clear and clean stock. The broth should be cleaned of all impurities.

6. You want to let the stock cool completely before dividing into containers or ziplock bags. I like to use ziplock bags for freezing. I normally measure out 4 cups of broth for each bag and lay flat in the freezer (perfect size for making soups). I also will fill an ice cube tray, freeze and then pop into a freezer bag. Perfect to add a bit of flavor to any recipe. I also will fill and freeze smaller bags for other recipes. Refrigerate for up to 1 week or freeze for up to 3 months.