I cook a lot, and I plan on sharing many of the things I cook here. I thought I should start out by sharing one thing that is a constant staple in much of my cooking: veggie stock.
Since we eat mostly plants, we often have a lot of “extras” leftover. Stems, shells, skins, etc. This stuff is not totally useless! You can use it to make stock.
Any veggie trimmings I have, I put in a bag in the freezer. When that bag gets full, I make stock.
Add spices to your taste. This time I added salt, pepper, and poultry seasoning. There were some garlic and ginger trimmings in there, too, so that will influence the flavor.
Once the water comes to a boil, reduce to a simmer and cover for 40 minutes or more, depending on how much you have to work with and how flavorful you want your stock to be.
You may have to squeeze some of the juices from the veggies. If you have a compost pile, you can add what’s leftover when you’re done.
It’s that easy! Never buy veggie stock again.