Description
Homemade vegetable stock made with leftover kitchen scraps from carrots, onion, celery, as well as Parmesan rinds.
Ingredients
- Whatever suitable vegetable scraps you have
- Preferred herbs & spices
- Optional: leftover Parmesan rind
Instructions
- Toss scraps, herbs, spices, and optional Parmesan rind into a large pot.
- Fill pot with water until all of the vegetables are covered. Note: more water means a lighter broth, less water means a stronger broth. There is no right or wrong amount, use how ever much suits your needs.
- Bring water to a boil, then reduce the heat and let simmer for 1-4 hours.
- Strain the stock. To get a really clean stock, use cheesecloth to filter out any small bits. I will also wrap the cooked scraps in cheesecloth and squeeze out any liquid they are holding.
- Store in the fridge in an airtight container for up to 1 week, or in the freezer for 6 months.