I think almost all of us peel or chop up vegetables and discard the trimmings for compost. But did you know you could save Vegetable Scraps. Place them into a large freezer bag and freeze to use up for homemade Vegetable Stock. This is just another way to save and use up absolutely everything with no waste.
Vegetable Stock Uses
Vegetable Stock can be used for soups, stews, sauces, or as a base for other sauces, Gravies or use in place of water for Rice or Risotto and Grains. Use it for Ramen Noodles Broth.
I also designate a freezer bag just for Corn on the Cob to make Corn stock. The Corn stock I use for Tortillas, Soup, Stew & Chowders, and Homemade Corn syrup.
Every part of the vegetable can be used. Including the roots and skin. You can also roast briefly before simmering to add extra flavor.
This also extends to vegetables that are starting to go bad. Place them in the freezer bag before they do, to use up for Broth. To avoid your broth tasting differently all the time. Designate a freezer bag for each vegetable and use the same portions every time.
If you use the Vegetable Scraps as compost for your garden you can still use them after you have made the broth and strained out the vegetables. Otherwise, you can dehydrate the pulp and save it in powder form to add for additional flavor.
It takes about 4-5 Cups of Vegetables with about 12 cups of water as a general guideline. Place into a pot with any additional Herbs & Spices and bring to a boil and then simmer for 1 hour or longer depending on how strong you like it.
Saving your scraps is just a better all around procedure you can introduce to your kitchen to minimize waste and to ensure you get the most out of your inventory. So go out and get a few large freezer bags and start saving your scraps today. You’ll be Thankful later.
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