How To Make Homemade Vegetable Stock Made From Scraps
You may think vegetable skins, peels, or stems aren’t good for anything else than composting but have you ever tried making a vegetable stock made just from scraps?
Anything homemade is ten times better than boxed or canned food items, and that’s the same with vegetable stock. You can even make vegetable stock from different rich vegetables, but this article will walk you through the process of making your vegetable stock from scraps.
You can prepare homemade vegetable stock with onions, celery stems, carrot peels, coriander stems, mint stems, and various vegetable skins and stems.
You must start vegetable stock with the base by gathering all of your kitchen vegetable scraps, and if you don’t have it collected, you can just remove the tops, bottoms, skins, or stems. Avoid using vegetables such as cauliflower, bitter melon, or broccoli, as they will add bitterness to the stock. That “savoriness” is the priority goal that makes everything seem perfect to the taste buds.
To achieve that savory flavor, you can add rehydrated dried mushrooms and a little bit of tomato paste.
If you want, you can also add any herbs and aromatics like peppercorns, thyme, bay leaves, parsley, and if you wish, you can even add crushed garlic cloves. Still, it is optional as it might make your stock too strong, these herbs will make your vegetable stock smell good and, most importantly, rich in vitamins and minerals, and then you can just pack them up in a ziplock bag and store them in the freezer.
You can freeze them for up to six months without going bad. At the beginning of every week, label the zip lock bag or any other container you are using for your vegetable stock and place it in the fridge. Throughout the week, add any extra trimmings you can find.
You can add as many vegetables as you want and continue filling them until the bag is complete. Dump the zip lock bag into a cooking pot and fill it with water to cover the scraps completely. Bring it to a boil and reduce the heat to a gentle simmer for at least half an hour. Unlike chicken or beef stock which takes almost four to five hours to cook the bones, vegetable stock only takes between half an hour and an hour or sometimes even two hours because there are no bones.
After the stock finishes cooking, strain the water, pressing the solid back of the spoon so all the water will come out. You can use it right away or for another time by refrigerating the stock for up to four days or even six months, as mentioned above.
What Can You Use In Your Stock
Here is a list of different vegetables and aromatics you can add to your stock for maximum flavor:
- Leftover uncooked vegetables
- Carrot peels or small ends and stems
- Potato peels and ends
- Celery bottoms and leaves
- Shallot, onion skins, and green onion ends
- Leek ends
- Garlic – which is anti-inflammatory and antimicrobial (optional as it depends on your taste)
- Ginger – which is anti-inflammatory and immune-boosting (optional as it depends on your personal preference)
- Mushroom ends and stems
- Slightly dwindled greens from the fridge
- Herbs and aromatics like bay leaves, rosemary, parsley, etc., for a pleasant smell, if you wish
The possibilities are never-ending. And your stock will always taste different every time as it depends on what you put in the stock. Many other people like or recommend mixing it all up, which adds some extras for flavor and boosts your nutrients with adding something like herbs and aromatics, as mentioned above. The points above are just a place to start. You can feel free and experiment all you want.
How To Use Vegetable Stock
Making homemade stock is an excellent way to use up any extra vegetables which are about to go bad and dwindled produce that you would have otherwise sent to the compost. It is amazingly simple to make, as you have seen above, and is the vital ingredient if you want your food to be healthy and tasty and use it in many vegan dishes.
You can also remove the excess fat from stocks and broth by storing in containers and then refrigerating it before it has been opened. That helps with the solidification of fats on top of the broth. Use a spoon to scrape out the excess fat from the broth and discard it.
You can use homemade vegetable stock in many different things, such as rice or making a curry-based dish. When talking about vegetable stock, think further than just cooking rice and have fun adding the stock to contemporary recipes like grains, casseroles, pasta, gravy, and even for salad dressing; there are too many recipes that use vegetable stock beyond making rice.
Benefits Of Consuming Vegetable Stocks
The vegetable stock has many antioxidants, elements, and anti-inflammatory properties, which can even help in medical issues, and also vegetable stock has an insane amount of vital minerals which can improve your sleep.
It has many crucial sources of fibers obtained from the rich source of vegetables. It can also strengthen the bones and provide you with good shiny and healthy hair, nails, and soft, smooth, and healthy skin. It was an ancient cold and flu remedy made by vegetable stock. It also helps to avoid cardiovascular diseases.
Making your own vegetable stock is the perfect way to reduce kitchen waste because you can save all of your extra scraps or throw in vegetables that are on the verge of going bad. It will save you money, it is healthier than store-bought, and contains so many vitamins and nutrients. Try it out next time you have some scraps on hand; you won’t regret it.