Are you looking for an easy and sustainable way to use up your vegetable scraps? Making your own veggie stock from vegetable peelings is not only economical but also environmentally friendly. Plus, it’s a great way to infuse your dishes with rich, homemade flavors. Here’s how you can turn those leftover peelings into a delicious stock.

Why Use Vegetable Peelings?

Using vegetable peelings to make stock is a fantastic way to reduce food waste. Often, we discard parts of vegetables that are perfectly edible and full of nutrients. By transforming these scraps into stock, you’re not only saving money but also ensuring that you’re making the most out of the produce you buy.

What You’ll Need

To make a flavorful veggie stock, you’ll need the following ingredients and tools:

Ingredients:

• Vegetable Peelings: Collect peelings from a variety of vegetables such as carrots, onions, garlic, celery, and leeks.
• Herbs & Spices: Fresh or dried herbs like parsley, thyme, bay leaves, and peppercorns can add depth to your stock.
• Water: Enough to cover your peelings in the pot.

Tools:

• Large Pot: To simmer your ingredients and create the stock.
• Strainer or Sieve: For straining the stock once it’s cooked.
• Containers: For storing the finished stock.

Tip: Avoid using peelings from bitter vegetables like cabbage or Brussels sprouts as they can overpower the stock’s flavour..

Instructions

Follow these simple steps to create your own homemade veggie stock:

1. Collect and Store Your Peelings: As you prepare your meals throughout the week, save the peelings in a large container or ziplock bag in the freezer. This way, you’ll always have a stash ready for stock-making.
2. Prepare Your Ingredients: Add a drizzle of olive oil to a large pot and start by sautéing the vegetables to release extra flavour. Add any herbs or spices you have on hand to
3. Add Water: Fill the pot with enough water to cover the peelings by about an inch or two.
4. Simmer: Place the pot on the stove over medium heat. Bring the water to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour. Stir occasionally.
5. Strain the Stock: After simmering, remove the pot from the heat and let it cool slightly. Use a strainer or cheesecloth to strain the stock into a separate container, discarding the solids.
6. Store Your Stock: Once strained, allow the stock to cool completely. Store it in airtight containers in the refrigerator for up to a week or freeze it for up to 3 months.

Tips for the Best Veggie Stock

• Balance the Flavours: A mix of different vegetable peelings will create a more balanced and complex flavour profile.
• Adjust the Seasoning: Taste your stock before storing it. You can add salt or additional herbs to suit your preferences.
• Use Immediately or Freeze: If you don’t plan to use your stock immediately, freezing it in small containers can be a convenient way to have small portions ready for use.

By making your own veggie stock from peelings, you’re not only creating a delicious base for soups, stews, and sauces but also contributing to a more sustainable kitchen practice. Happy cooking!