Learn how to make Veggie Stock from your kitchen scraps! It’s quick and easy plus will save you money and reduce wastage.
Don’t throw out those veggie peelings and left over scraps – pop them into a ziploc bag then place in the fridge or in the freezer. Simply take them out as needed when you’re ready to make a tasty and healthy vegetable stock. You’ll save money and also reduce food wastage. It’s a much healthier alternative for the family too as you know exactly what’s in it – no preservatives or added salt.
The stock will keep safely in the fridge for up to 4 days or in the freezer for up to 3 months. No more popping out to the local shop or supermarket for a last minute stock purchase, you’ll never run out again! We’ve included how to make an easy Mushroom Stock, and how to make Crispy Potato Skin Straws from peelings plus our collection of handy tips on how to regrow vegetables from kitchen scraps. Be sure to scroll down to view them all and don’t forget to Pin your favorites!
INGREDIENTS to make roughly 6 cups of stock
- Onions (tops, bottoms, and skins)
- Carrots (tops, bottoms, and skins)
- Celery (tops and bottoms)
- Mushrooms (stems only)
- Garlic cloves (tops, bottoms, and skins)
- Parsley or Sage (stems)
- Potatoes (tops, bottoms, and skins)
- Ziploc bags
- Freezer Labels
You can add many other vegetable scraps such as corn cobs, bell peppers, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus. Herbs such as dill, thyme, parsley, cilantro, and basil also freeze well. It’s best to avoid using Cauliflower, Cabbage, Broccoli or Brussel Sprouts scraps as they don’t freeze well and can add a nasty bitter taste to your stock.
How to Make Veggie Stock From Kitchen Scraps Video Tutorial via Tasty
Remove the tops and bottoms or skins and stems as shown above for the vegetables you are preparing and place them in a ziplock bag. Keep adding until the bag is full then pop the bag into a pot and fill ¾ of the pot with water (or until scraps just start to float). Bring water to the boil and then simmer for at least 30 minutes. Strain the water out of stock and refrigerate stock (for up to 4 days) or freeze up for to 3 months.
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How to Make Veggie Stock From Kitchen Scraps via Oh My Veggies
It takes just 10 minutes preparation time to make Veggie Stock from Kitchen scraps and very little effort. You can also use the stock to make a broth by adding seasoning – just salt and pepper to taste. If you’re planning an Asian style soup or meal try adding a little leftover Ginger and Lemon Grass
How to upcycle your Veggie Scraps via Whole Foods Market
How to Make Mushroom Stock From Kitchen Scraps via Oh My Veggies
If you love your mushrooms you’ll really enjoy making a homemade Mushroom Stock from kitchen scraps. All you need is Mushroom Stems, a Garlic Clove, Parsley, Bay Leaf and water plus a few of your other frozen veggie scraps – celery, carrot and onion or shallot will work well. It’s packed full of flavor and a great base for many dishes.
Make Crispy Potato Skin Straws from Veggie Scraps via In Jennie’s Kitchen
We’ve found this clever idea to turn plain old Potato Peelings and veggie scraps into Crispy Potato Skin Straws. They’re quick, easy and delicious and sure to please the whole family. You might even be able to coax the kids to wield the potato peeler once they’ve tasted them!
You’ll also love our collection of handy tips on how to regrow vegetables from kitchen scraps. View all the details here –>