Do you find yourself throwing out perfectly good veggie scraps, that you may not want to put in your dinner, but don't feel great just throwing away? We do! That's why we decided to find a way to reduce our food waste by turning those scraps into delicious veggie broth, which can be added to soups, stews and sauces.
Which vegetable scraps are best?
Make sure your stock contains onions, carrots, celery and garlic, as those will add the most well rounded flavour. Using stalks, leaves and peelings of vegetables is a great way to save on waste.
Have wilting fresh herbs? Throw those in too! There are no rules.
Except! It is best to avoid cruciferous veggies such as broccoli, kale, cauliflower and brussel sprouts, as those can leave your stock tasting bitter. Beets can be overpowering, and potatoes can leave your stock cloudy.
This vegetable stock is all about using what you've got and being creative with different additions.
How do I store the scraps and broth?
The best way to keep your scraps for later use is to freeze them. Throw them in a freezer proof bag and keep adding until you've got enough to make a stock.
Once you've made the broth, you can freeze that too (for up to 3 months)! Or leave some in the fridge for up to one week.
Happy cooking!