I only started making my own vegetable stock a few months ago, but now I consider it an ingredient I can’t go without ! Using it in my cooking has really given the food a richer flavour profile. It’s amazing just how much good stuff these scraps have ! All you need is your scraps, a large pot and water.
The only real effort required is keeping your vegetable scraps instead of throwing them away. I store my scraps in a big plastic bag in the freezer until I’ve collected enough to make a good amount of stock. I mean, why buy something from the store when you can make it yourself at home with almost no cost?
So, what can you actually make vegetable stock with?
You can put almost anything into your vegetable stock ! I’ve made stock with vegetable and potato peels, skins from garlic cloves and onions, the tops and ends of vegetables, discarded parts of herbs and vegetable stems that were too tough to eat. In this particular batch, I even used pineapple skins (yes, I know it’s not a vegetable) !
I’ve seen people adding salt/pepper/spices to their stock or roasting the scraps/produce beforehand, resulting in an even more flavourful stock. I don’t do that here because I find that the stock already comes out super rich without any add-ins, but you’re welcome to experiment with yours !
Keep in mind that the stock will take on the flavour of whatever scraps you use. I wouldn’t recommend using large amounts of discarded chili tops/ends or produce that naturally have a very distinct taste (unless you want your vegetable stock to taste like it). Definitely leave out the slightly rotten parts of produce (I had to include this because I’ve found myself instinctively tossing rotten produce into the scrap bag without realising it).
Once you’ve filled your pot, just add in water until the scraps are completely covered.
Let the stock boil for 20-30 minutes. Then I usually turn off the heat and leave it for an hour or as long as overnight, so that the flavour really seeps into the stock.
Pour the contents through a sieve, store in a clean airtight container and you’re done. Vegetable stock for days ! (P.S. the scraps are still compostable 🙂 )
The next thing to do is put your stock to good use ! Here are some of my recipes featuring vegetable stock:
After I made my first batch, I questioned why I haven’t been making my own vegetable stock my whole life… Have I convinced you yet? Start saving those scraps today !
If you followed this Vegetable Stock guide, let me know by leaving a comment and rating below, or tag me on Instagram @eatwkriss and #eatwkriss !
Easy 1-Pot Vegetable Stock from Vegetable Scraps
Ingredients
- 1 kg vegetable scraps
- 10 cups water or enough to cover scraps
Instructions
- Place vegetable scraps in a large pot and cover with water. Bring to a boil and let simmer for 20-30 minutes.
- Turn off the heat and set aside for 1 hour, or overnight. The longer it sits, the more flavourful the stock will become.
- Pour the contents through a sieve and use a ladle or spatula to squeeze excess liquid from the vegetable scraps.
- Transfer to a clean airtight container, and it's ready to use !
Notes
SAVE THIS PIN FOR LATER !
