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Freezer Scraps Vegetable Stock Recipe

Ingredients

How to make it

  • Preheat oven to 375 degrees F.
  • Coat a large baking sheet with cooking spray Arrange scraps and fresh vegetables on baking sheet in a single layer.
  • Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 45 minutes.
  • Transfer the roasted vegetables to a large stockpot. Add a little water to the baking sheet and use a spatula to scrape up any cooked on bits; add this to the stockpot. Add the remaining ingredients. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
  • Scraps that work well in the freezer bags: carrot peels, sweet potato peels, onion "ends", including skins, garlic cloves, pepper tops/scraps, outer leaves of cabbage, kale, spinach, Brussels sprouts and even lettuce; asparagus ends, stems from greens or herbs; mushrooms or stems that might be a bit beyond eating fresh; fennel bulb/fronds, broccoli stems (as long as it's not predominant), turnip (peeled if waxed) and even tomatoes.

Reviews & Comments 1

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  • lovebreezy 13 years ago
    Oh I hate the waste--what my dog won't eat, I'm going to now freeze. Yes, my dog loves when I make a salad and gets things like carrot ends and broccoli stems.
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christinem Worcester, MA

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