When cooking I find myself with leftover food scraps that go into the trashcan but are actually full of nutritions. I would bring these to a community garden for composting but since I am in quarantine I am not able to do so. Therefore, I did a little research and found this recipe in the cookbook More Plants Less Waste from Max La Manna.
My question first of all was: what is vegetable stock? Stock is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time. Since we don’t eat meat and very little animal products we only use vegetables in our version. On top of that, we only use leftover food scraps that would end up in the trash.
In this recipe I used the green leaves of carrots, onions, potato, beetroot and carrot skin, zucchini and paprika stems. But any other vegetable scrap is great to use. You can add some garlic, herbs or onion for some extra flavor if wanted.
You will need:
Around 300 grams of food scraps
Around 700 ml water
Put your vegetable scraps into a big saucepan and pour enough water to cover the craps.
Boil it and leave it simmering for 30-40 minutes. It’s ready when the vegetables are soft and the liquid has a slightly darker color with an earthy aroma.
When ready, strain the food scraps and collect the liquid. Fill your containers (I use reused jars) with your homemade vegetable stock and store in the fridge for 1-2 weeks or in the freezer for 4-6 weeks.
I put them outside on the balcony to cool down before putting them in the fridge.