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A Stockpile of Leftover Goodness

A Stockpile of Leftover Goodness

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Posted on 08.10.2015

If you cook at home often, you’re sure to discard vegetable peelings, stalks and leaves. Did you know that these random bits from all the vegetables that you chop up can be used to make vegetable broth or any broth for that matter?

Here’s what you need to know about preparing a flavourful homemade vegetable stock.

 

Best Choice of Vegetables
Onions, carrots and celery are essential ingredients for a pot of vegetable stock. Other great additions that can add sweetness and flavour to a stock are leeks, garlics, lettuce, potatoes, green beans, bell peppers, mushrooms, asparagus and corn cobs. When making your stock, it’s best to have an equal portion of these vegetables in order to get a well-balanced flavour.

 

Bad Choice of Vegetables
Vegetables such as cabbage, broccoli and cauliflower are not recommended as their flavours can be too overpowering. Beet roots and onion skins should also be avoided as your stock will turn red or brown in colour. Although it’s okay to use vegetables that are wilted, be sure not to use produce that is rotten or mouldy.

 

How to Store the Scraps
When chopping up these vegetables to add into your dishes, wash and save the roots, stalks, leaves, ends and peelings from the vegetables. Place them into a sealable bag or airtight container and store it in the refrigerator. If you’re not planning on making your stock anytime soon, store the scraps in the freezer.

 

Vegetable Stock vs. Vegetable Broth
Yes, there’s a difference between these two – vegetable broth is seasoned, while stock is not.

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