Save money & add flavour into your food with this tasty veggie scrap recipe
What to use: save the skins, ends, stalks, roots and peelings of vegetables such as onions, leeks, shallots, garlic, ginger, carrot, celery, parsnip, green beans, corn, fennel, mushrooms and herbs.
Wash and store: save your scraps throughout the week and store them in an airtight container in the fridge until you have enough to make a batch. If you are collecting them for longer than one week, store them in the freezer.
Avoid using: vegetables such as broccoli, cauliflower, rocket, turnip and radishes give broth an overpowering and unpleasant flavour. Zucchini and soft greens have a tendency to turn the stock bitter and starchy vegetables such as potatoes will make it cloudy. It’s best to save these scraps for the compost bin along with any vegetables that may be beginning to rot or go mouldy.
Building flavour: As a general rule, I like to use about 2 heaped cups of mixed vegetable scraps per litre of water. If you feel as though the stock could do with an extra boost of flavour try adding a spoonful of tomato paste for a touch of sweetness or a little miso, dried mushrooms, kombu, nutritional yeast or parmesan rind for an umami hit. Fresh herbs, lemon or vinegar will add vibrancy and freshness if that’s what you’re looking for.
- 2 litres water
- 4 cups clean mixed vegetable scraps
- 1 bay leaf
- 4 black peppercorns
- 1 generous sprig of thyme
- Place all of the ingredients into a large saucepan and cover with cold water.
- Set the pot over medium-high heat and bring to the boil. Once boiling, turn the heat down to medium-low and simmer for one hour. Give it a stir once or twice whilst it is simmering.
- Take the pot off the stove. Place a colander or strainer over another saucepan or large bowl and strain the stock. Taste and add seasoning if necessary. If you prefer a more concentrated flavour, place the strained stock back into the saucepan over medium heat and reduce the liquid until it is to your liking.
- Store in an airtight container in the fridge for 3-4 days or freeze for up to 6 months.