Homemade Veggie Stock

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.

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Any veggie trimmings I have, I put in a bag in the freezer. When that bag gets full, I make stock.

DSC_0135For this batch of stock, I also added some pulp leftover from juicing.

DSC_0136It is very easy to make. Just cover your veggie trimmings with water, then bring to a boil.

DSC_0137This batch had some beet stems in it, so the water turned purple right away.

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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.

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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.

DSC_0149Then strain the stock.

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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.

DSC_0155I keep my stock in jars in the fridge until I am ready to use it.

It’s that easy! Never buy veggie stock again.

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