How To Make Vegetable Stock From Scraps

Name: How To Make Vegetable Stock From Scraps
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 5 min
Ingredients: 1250 ml cups water; 1 kg assorted vegetable scraps ((e.g. leek, onion, parsnip, potato, carrot, sweet pepper, cabbage, cauliflower, celery, etc.)); 4 bay leaves; small bunch fresh parsley (can be past its best); as many whole garlic cloves as you like

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Prep Time: 10 minutes

Cook Time: 120 minutes

Total: 125 minutes

Servings: 2

Author : Nico

vegetable broth vegetable stock

Ingredients

Remove All · Remove Spices · Remove Staples

1250 ml cups water1 kg assorted vegetable scraps ((e.g. leek, onion, parsnip, potato, carrot, sweet pepper, cabbage, cauliflower, celery, etc.))4 bay leavessmall bunch fresh parsley (can be past its best)as many whole garlic cloves as you like

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Instructions

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Step 1

Dump everything into a large stockpot, and bring to the boil.

Step 2

Once it's boiling, reduce the heat to low, give the pot a stir, cover with a lid, and allow to simmer for 1-2 hours, depending on how strong you want your broth to be.

Step 3

Once the broth is done, carefully strain it into a suitable lidded container. Set aside to cool, then keep in the fridge for a week or so, or in the freezer for up to three months. (note 2)