Ever feel like you are wasting vegetable scraps? Well stop! Save them to use in a nourishing vegetable stock. You can use whatever scraps you have accumulated, carrot tops, celery leaves, mushroom stems, onion or leek scraps, etc. Homemade stock tastes so much better than that stuff in a box. Ever since I started making it myself I will never go back. It will keep in the refrigerator for about a week or you can freeze it. I do not recommend making bone broth because recent studies have shown that lead leaches out of the bones, skin and cartilidge into the broth.
no waste vegetable stock
ingredients
onion or leek scraps
celery tops
carrot tops
2 bay leaves
sprig fresh thyme (optional)
20 peppercorns (optional)
1 piece kombu (optional)
directions
put all ingredients in large pot and fill with filtered water leaving an inch or two at the top. cover and bring to boil, then bring to simmer for 1-2 hours. cool, strain and store in refrigerator for up to a week or freezer for longer. use in soups, stews, risotto, cooking quinoa or rice or sip a mug of it plain on a cold day.
